Marinated iceberg and melon salad
Ingredients
- Dressing
- 2 tbsp rapeseed oil
- 1 lime
- 2 tbsp sweet wine, e.g. Moscato d'Asti
- salt
- pepper
- Salad
- 1 charentais melons
- 1 iceberg lettuce
- a little rocket to garnish
- Crostini
- 0.5 baguettes
- 100 g blue cheese (e.g. Gorgonzola)
- 20 g butter, soft
Total time: 30m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 274 Kcal
Ingredients
- Dressing
- 2 tbsp rapeseed oil
- 1 lime
- 2 tbsp sweet wine, e.g. Moscato d'Asti
- salt
- pepper
- Salad
- 1 charentais melons
- 1 iceberg lettuce
- a little rocket to garnish
- Crostini
- 0.5 baguettes
- 100 g blue cheese (e.g. Gorgonzola)
- 20 g butter, soft
Instructions
-
Dressing
Segment the lime, retaining the juice. Set aside the lime segments. Combine the juice with the oil and wine, season. -
Salad
Halve the melon, remove the seeds and the skin. Slice horizontally, then into strips. Divide the iceberg lettuce into eighths and slice very finely. Mix the melon, lettuce and reserved lime segments with the dressing, plate up. Scatter with rocket. -
Crostini
Halve the baguette lengthwise. Mix the Gorgonzola with the butter and spread over the baguette halves. Place the crostini on a baking tray lined with baking paper and gratinate for approx. 10 mins. in the centre of an oven preheated to 220°C. Serve hot with the salad.
