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Watermelon & Arugula Salad | Barefoot Contessa
Ingredients
- ½ pound baby arugula leaves
- 2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
- ¹⁄³ cup good olive oil
- ¼ cup freshly squeezed lemon juice (2 lemons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½-pound chunk Parmesan cheese
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