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| 3/4 Tasse | olive oil extra virgin |
| 1/4 Tasse | red wine vinegar |
| | Salt and fleshly cracked black pepper to taste |
| 1 mittel | Red onion; peeled and thinly sliced |
| 1/3 Tasse | Fresh lime juice; (about 3 medium limes) |
| 1/3 Tasse | red wine vinegar |
| 2 Esslöffel | sugar |
| 1 Bund | Watercress; trimmed, washed and dried |
| 1 Tasse | Flat-leaf parsley; loosely packed, washed and dried |
| 2 Tasse | Diced watermelon; in 1/2-inch cubes, seeds removed |
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1. In a small bowl, whisk together the olive oil and 1/4 cup vinegar, and season with salt and pepper. Set aside.
2. In a small bowl, combine the onion, lime juice, 1/3 cup vinegar and sugar and set aside for 2 hours.
3. In a large bowl, combine the watercress, parsley and watermelon. Add just enough dressing to moisten the ingredients (there will be some dressing left over) and toss to coat. Place the salad on a large platter or individual serving plates. Drain the onion, place on top of the salad and serve.
>From "Lettuce in Your Kitchen" by Chris Schlesinger and John Willoughby
Printed in Chicago Tribune Magazine 5/17/98
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