Category : Salads
Author : LarryC
Hits : 4123
Date : 24/08/2009
Half a ripe honeydew melon1 fennel bulb1 lb. mixed salad greens1 medium red onion, slicedchervil, chopped to tasteparsley, chopped to taste3 tbsp lemon juice1 tbsp Champagne vinegar2 oz. sparkling wine1 tbsp honeysalt and pepper to tasteHalf cup extra virgin olive oil
1. Remove the outer layers of the fennel bulb if it is brown or discolored.2. Cut the bulb in half and then cut it crosswise into thin strips.3. Slice the melon into thin strips.4. Combine the fennel, melon, salad greens, onion and herbs.5. Whisk the lemon juice, vinegar, sparkling wine, honey, salt and pepper.6. Drizzle in the oil, constantly whisking, until it is completely incorporated.7. Toss the salad with the dressing and serve.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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