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Melon Relish

  • Total Time: 30 minutes
  • Yield: 2 cups


  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1 cup small diced honeydew melon
  • 1 cup small diced cantaloupe
  • 2 tablespoons white wine
  • 2 teaspoons chiffonade of mint
  • Salt and pepper
  • 12 fried arugula leaves
  • 2 tablespoons chopped parsley
  • Arugula Salad

  • 3 cups Arugula
  • 1 1/2 teaspoons extra vrigin olive oil
  • Salt and pepper


  • In a sauté pan, heat the olive oil. When the oil is hot, saute the shallots for 1 minute. Add the melon and cantaloupe and sauté for 1 minute. Add the white wine and continue sauteing for 2 minutes. Remove from the heat and season with salt and pepper. Stir in the mint. Chill for 1 hour. Pile the relish in the center of the plate, garnish with parsley and fried arugula.  Serve with Arugula Salad if desired.

  • Arugula Salad

    Combine the arugula with the olive oil and season with salt and pepper.