Watermelon Salad With Serrano Vinaigrette

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.

For vinaigrette
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
For watermelon and pickled rind
1 (6-lb) piece seedless watermelon
1 cup rice vinegar (not seasoned)
2 tablespoons sugar

For salad
1/2 lb arugula (6 cups)
1/2 lb feta, crumbled (2 cups)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

Make vinaigrette:
Whisk together all vinaigrette ingredients and chill in an airtight
container at least 8 hours to allow flavors to develop. Shake or whisk
before using.

Prepare watermelon and pickled rind: Remove and discard outer green skin
from watermelon with a sharp knife. Using a vegetable peeler, shave enough
2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a
heatproof bowl. Reserve remaining watermelon. Stir together rice vinegar
and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour
boiling-hot vinegar mixture over white rind shavings and let stand at
least 1 hour. Trim and discard remaining white rind from watermelon, then
cut watermelon into 18 pieces (about 3-inch squares).

Make salad: Toss arugula with just enough vinaigrette to coat and salt to
taste. Divide arugula among 6 plates, then place 1 watermelon piece in
center of each plate. Top each with a scant 1/4 cup feta, then top with
another watermelon piece and more feta. Top each with a final watermelon
piece for a stack of 3 on each plate. Remove pickled rind from vinegar
with a slotted spoon and drain on paper towels. Top watermelon stacks with
pickled rind and chile slices, then drizzle remaining vinaigrette around
salads.

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.

Makes 6 servings.



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