Peppered Fruit

Oxmoor House
12 servings


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2 apples, unpeeled and coarsely chopped
2 cucumbers, peeled and sliced
2 cantaloupes, peeled and thinly sliced
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup vegetable oil
1/4 cup plus 2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon coarsely ground black pepper
3/4 teaspoon salt
1/2 teaspoon dried whole tarragon
Lettuce leaves


Combine apples, cucumbers, cantaloupe, and parsley in a large bowl; toss lightly with 2 tablespoons lemon juice.

Combine remaining ingredients, except lettuce leaves, in a jar. Cover tightly, and shake vigorously; pour dressing over fruit. Cover and chill at least 2 hours. Serve on lettuce leaves.

Created date

February 2010