Mesclun and Melon Salad Recipe

From Dorothy McNett's Recipe Book.

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Mesclun and Melon Salad

From Dorothy McNett's recipes at Use any fresh fruit of the season, such as berries...melons,,,,,,,

3-4 cups or more of mixed greens...local of course!
1/2 - 1 cup diced melon pieces, more or less
1/4 teaspoon freshly ground peppercorns
1 - 2 teaspoons of a great Balsamic vinegar
2-3 tablespoons extra-virgin olive oil
zest of 1 lemon
1 - 2 teaspoons lemon juice
pinch of sea salt
snipped fresh herbs, such as basil, thyme, oregano
a few salted peanuts or pecans, etc. for crispiness

Place the greens into a beautiful salad bowl and chill, if possible. In meantime, place melon pieces in a small dish and sprinkle with the pepper and the Balsamic vinegar. Set aside. When ready to serve, add the fruit to the greens. In a measuring cup, whisk together oil, lemon juice, sea salt, and herbs and drizzle over salad and toss in the nuts. Serve immediately.

Recipe created 1996-06-03.

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