Melon and fennel salad

Name: Melon and fennel salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 bunch basil; 2 garlic cloves; 4 tbsp white wine vinegar; 2 tbsp olive oil; 2 tbsp white almond cream; 1 tbsp water; ½ tsp salt; a little pepper; 100 g bacon strips; 80 g cashew nuts; 1 red chilli; ½ Galia melon; 1 fennel; 3 sprigs basil

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 bunch basil

1 garlic clove

4 tbsp white wine vinegar

2 tbsp olive oil

2 tbsp white almond cream

1 tbsp water

½ tsp salt

a little pepper

Crumble

100 g bacon strips, cut into thin slices

80 g cashew nuts, coarsely chopped

1 garlic clove, finely chopped

1 red chilli, deseeded, finely chopped

To serve

½ Galia melon, peeled, halved, deseeded, cut into slices approx. 5 mm thick (yields 400 g)

1 fennel, cut lengthwise into slices approx. 2 mm thick

3 sprigs basil, leaves torn off

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How it's done

Dressing

Add the basil and all the other ingredients up to and including the water, puree and season.

Crumble

Without adding any oil, fry the bacon in a non-stick frying pan for approx. 5 mins. Remove and drain on paper towels. Add the cashews, garlic and chilli to the same pan, stir fry for approx. 3 mins, mix in the bacon.

To serve

Arrange the melon and fennel on a platter. Drizzle the dressing on top. Top with the crumble and basil.

How-tos

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«Melon and fennel salad»

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4 people

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