Marinated Iceberg and Melon Salad

Preparation/cooking time: ca. 20m + Bake: ca. 10m

For 4 people

Nutritional Information

Contains 274 Kcal


  • 1 lime
  • 2 tbsp. rapeseed oil
  • 2 tbsp. sweet wine, e.g. Moscato d'Asti
  • salt
  • pepper
  • 1 charentais melon
  • 1 iceberg lettuce
  • a little rucola (rocket) to garnish
  • 100 g Gorgonzola cheese
  • 0.5 baguettes
  • 20 g butter, soft

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  • Segment the lime, retaining the juice. Set aside the lime segments. Combine the juice with the oil and wine, season.
  • Halve the melon, remove the seeds and the skin. Slice horizontally, then into strips. Divide the iceberg lettuce into eighths and very finely slice. Mix the melon, lettuce and reserved lime segments with the dressing, arrange. Scatter with rocket.
  • Halve the baguette lengthways. Mix the Gorgonzola with the butter and spread over the baguette halves. Place the crostini on an oven tray lined with baking paper and gratinate for approx. 10 mins. in the centre of an oven preheated to 220°C. Serve warm 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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