Melon and anchovy salad recipe
information
Preparation time: 15 minutes, plus chilling,
Calories: 61 per portion
ingredients
1 medium melon
1 x 50 g (2 oz) can anchovy fillets
juice of 1 lemon
juice of 1 orange
watercress sprigs, to garnish
1 x 50 g (2 oz) can anchovy fillets
juice of 1 lemon
juice of 1 orange
watercress sprigs, to garnish
method
1. Halve the melon and discard the seeds. Scoop the flesh into a serving dish, using a melon bailer. Alternatively, cut into small cubes.
2. Drain the anchovy fillets, reserving 1 tablespoon of the oil. Cut the anchovies into short slivers and add to the melon.
3. Mix the lemon and orange juice with the reserved anchovy oil and pour over the salad. Chill for about an hour before serving, garnished with watercress sprigs.
Check that the melon is ripe by pressing the stalk end lightly; it should give a little. A ripe melon also has a distinctive scent.
2. Drain the anchovy fillets, reserving 1 tablespoon of the oil. Cut the anchovies into short slivers and add to the melon.
3. Mix the lemon and orange juice with the reserved anchovy oil and pour over the salad. Chill for about an hour before serving, garnished with watercress sprigs.
Check that the melon is ripe by pressing the stalk end lightly; it should give a little. A ripe melon also has a distinctive scent.
serving amount
serves 4
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