Cantaloupe and Celery Salad with Mint Vinaigrette

Name: Cantaloupe and Celery Salad with Mint Vinaigrette
Yield: 6 Servings
Ingredients: 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 medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced; 4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups); 2 green onions, thinly sliced (about 1/2 cup); 8 radishes, trimmed, thinly sliced (about 1/4 cup); Extra-virgin olive oil (for drizzling)

By Lora Zarubin

June 8, 2009

Recipe notes