If you're like me, you can't have watermelon without salt—and if the melon is in salad form, you instinctively reach for citrus and good extra-virgin olive oil. So I'm not sure why it took me until now to figure out that watermelon practically begs to be dressed with preserved lemon vinaigrette. It elevates a chilled slab of watermelon into something complex and completely addictive. Serve it as a snack, salad or dessert and feel free to play around with the garnishes. While I’m partial to cold watermelon, I’m pretty sure that grilled watermelon would be delicious treated this same way.

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