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Peppered Fruit

Yield 12 servings


  • 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

How to Make It

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

  2. 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.

Oxmoor House Homestyle Recipes