Minted Melon Salad
1000 Recipes, Martha Day, p. 40
"Use two different varieties of melon in this salad, such as a Charentais and a
Galia.
Serves 4
2 ripe melons
Fresh mint sprigs, to decorate
Dressing:
30mL/2tbsp roughly chopped fresh mint
5mL/1tsp caster sugar
30mL/2tbsp raspberry vinegar
90mL/6tbsp extra virgin olive oil
Salt & ground black pepper
1. Halve the melons, then scoop out the seedfs using a dessert spoon. Cut the melons in to thin wedges using a large sharp knife and remove the skins.
2. Arrange the two different varieties of melon wedges alternately among four individual serving plates.
3. To make the dressing, whisk together the mint, sugar, vinegar, oil and seasoning in a small bowl, or put them in a screw-top jar and shake until blended.
4. Spoon the mint dressing over the melon wedges and decorate with mint sprigs. Serve very lightly chilled.
Cook's Tip: You could also try an orange-fleshed Cantaloupe with a pale green Ogen, or choose a small white-fleshed Honeydew for a different variation.
EMILY SAYS: When Lynda first mentioned Melon-ball salad in her LJ post, I started drooling so badly I had to look up a recipe that was new to me, in keeping with the YumQuest goal. Quite naturally, I used a melon-baller to make the salad round, instead of cutting into wedges. I used half of each melon: canteloupe, watermelon, and honeydew.
LYNDA SAYS: The light mint sauce on this was perfect for it! I'm glad you chose not to let it marinate. Very, very tasty. 8)