Name: Watermelon Salad with Serrano Vinaigrette
Cook time: 35 min
Total time: 8 1/4 hr (includes marinating)
Yield: Makes 6 servings
Ingredients: 1 cup olive oil; 2 tablespoons fresh lime juice; 2 tablespoons Champagne vinegar; 1/4 cup finely chopped shallot (1 large); 1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon); 1 tablespoon chopped fresh thyme; 1/2 teaspoon salt; 1 (6-lb) piece seedless watermelon; 1 cup rice vinegar (not seasoned); 2 tablespoons sugar; 1/2 lb arugula (6 cups); 1/2 lb feta, crumbled (2 cups); 1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result.

Cooks' notes:

•Vinaigrette can be chilled, covered, up to 1 week. Bring to room temperature and stir before serving.
•Pickled watermelon rind can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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