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:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

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
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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.

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