Marinated Iceberg and Melon Salad


Total time: 30m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 274 Kcal


Ingredients

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

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Instructions

  • Sauce

    Segment the lime, retaining the juice. Set aside the lime segments. Combine the juice with the oil and wine, season.
  • Salat

    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.
  • Crostini

    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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Products used in this recipe

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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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