Cantaloupe with arugula and black olives from Dining In: Highly Cookable Recipes (page 99) by Alison Roman

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Notes about this recipe

  • bernalgirl on August 25, 2024

    I had high hopes but this fell a bit flat for me. Perhaps it was the ambrosia melon I used, I think I’d prefer something more firm here, maybe even a canary melon.

  • jhallen on August 06, 2022

    This was good. I liked it minus the chives - would skip next time

  • Lepa on July 24, 2020

    This was decent but I'm not sure it's the best use of a delicious melon.

  • SheilaS on September 09, 2018

    This sweet-savory salad is both interesting to look at and to eat and couldn't be easier - throw some arugula and melon on a platter, squeeze a lemon and snip some chives over the top and drizzle with oil-cured olives and olive oil. S & P and you're done. I used a beautiful, fragrant Ambrosia melon from a local farm that was the star of the show. If the melon isn't super ripe and delicious, this will fall flat.

  • JulieQC on February 17, 2018

    Tasty in a slightly weird way...cut up the melon in bite size pieces for convenience. Salt and lemon juice could simply be added to the oil/ olive mix.

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