If you can eat raw onions and like watermelon, this is a knockout in the summer, and is perfect for a lunch salad. It was developed by one of my cooks,
Cut the melon into 1-inch-thick slices. Cut around the line between the white and red part of the melon and discard all but the red. Remove all the seeds and cut the melon into cubes.
Cut the onions crosswise into ⅛-inch-thick slices.
Mix the raspberry puree, olive oil, and salt and pepper. Put the melon and onions in a bowl and pour the raspberry sauce over them. Mix thoroughly but gently.
Mix the lemon juice with salt and pepper and whisk in the walnut oil. Pour the dressing over the watercress in a bowl and toss quickly. Arrange the watercress on cold plates and put the melon and onions on top. Spoon any remaining raspberry sauce over the top of the melon and watercress.
© 1986 Jeremiah Tower. All rights reserved.