Summer Melons
Serves 4
- 2 1 1/2-1b (750-g) ripe melons with different-colored flesh
- 3 medium tomatoes
- 1 tbsp chopped fresh mint
- mint sprigs to garnish
DRESSING
- 6 tbsp (90 ml)sunflower oil
- 2 tbsp white vinegar
- 1/4 tsp sugar
- salt and black pepper
STEPS :
- Cut the melons in half and remove and discard the seeds. Using a melon baller, cut
balls from the flesh of each half in to a bowl or cut into neat cubes.
- Peel the tomatoes: cut out the cores and score an "X" on the base of each one, then
immerse in a bowl of boiling water until the skins start to split. Transfer immediately
to a bowl of cold water. Peel and seed the tomatoes, then cut the flesh into long
strips. Add the strips to the melon.
- Make the dressing: in a small bowl, whisk together the sunflower oil and vinegar,
then add the sugar, and salt and pepper to taste. Pour the dressing over the melon
and tomato mixture. Cover and chill for at least 1 hour.
- To serve, stir the chopped mint into the melon and tomato mixture, spoon the salad
into chilled bowls, and garnish each serving with a mint sprig.
* * * Cook's know-how * * *
Choose two or three varieties of melon to make an attractive color combination.
Honeydew has pale greenish yellow flesh, cantaloupe has either pale or dark orange
flesh, ogen has pale yellow or green flesh, and Charentais has deep orange flesh.
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