Marinated iceberg and melon salad

Marinated iceberg and melon salad

Total: 30 Min. | Active: 20 Min.
Nutritional value / people: 274 kcal

Ingredients

4 people

Hint:


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@bettbossi.ch

Dressing

1 lime
2tbsp rapeseed oil
2tbsp sweet wine, e.g. Moscato d'Asti
salt
pepper

Salad

1 charentais melon
1 iceberg lettuce
a little rocket to garnish

Crostini

½ baguette
100g Gorgonzola
20g butter, soft
Purchase ingredients now

How it's done

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.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!