Raising the Salad Bar by Catherine Walthers (Lake Isle Press 2007) remains one of my favorite salad books years after its publication. This melon salad, which I just discovered, is embarrassingly, thoroughly addictive. Go for dry-roasted salted peanuts — the ones where the salt falls right off in your fingers in a powder. The saltiness just makes the melons taste more sweet. If you have three varieties of melon, use them. I only used watermelon and honeydew because that's what I had on hand, and they were phenomenal just like that.
Makes 2 servings
About 3 cups of 3 varieties of melon, cut into 1/2-inch dice
Pinch of cayenne pepper
Juice of 1/2 lime
Chopped fresh cilantro, for garnish
Chopped unsalted dry-roasted peanuts, for garnish
In a large bowl, combine the diced melons. Add a small pinch of cayenne and lime juice to taste.
Top with the chopped cilantro and peanuts and serve.