Marinated iceberg and melon salad

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 274 Kcal


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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