Melon-Celery Salad with Mint Vinaigrette

By June 25, 2010Uncategorized

1/4 cup fresh lemon juice

3 tablespoons chopped shallot (about 1 medium)

2 tablespoons Champagne vinegar

1 1/2 teaspoons finely grated lemon peel

1/4 cup olive oil

2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced

1 1/2 teaspoons tamari soy sauce

1 ripe honeydew melon, halved, seeded, peeled, very thinly sliced

4 celery stalks, very thinly sliced on diagonal

2 green onions, thinly sliced (about 1/2 cup)

8 radishes, trimmed, thinly sliced (about 1/4 cup)

Extra-virgin olive oil (for drizzling)

Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 min. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper. Arrange melon slices on platter. Top with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over; sprinkle with sliced mint. Season with salt and pepper. Drizzle


Author Terra

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