Recipe – “Melon Salad”

“MELON SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

2        ripe honeydew or Oren melons, halved, seeded and peeled

1        small red pepper, cored, seeded and sliced

2        Tablespoons lemon juice

1        Tablespoon sunflower oil

1        teaspoon ground ginger

Fresh salad vegetables (Lettuce, cucumber), to garnish

 

*Cut the melon flesh into 3/4 inch cubes and put them into a mixing bowl with the red pepper.

**Combine the lemon juice with the oil and pour over the melon.

***Sprinkle the salad with the ginger and fork through lightly to coat all the melon with dressing.

Serve on individual salad plates with a garnish of fresh salad vegetables.

** (also found on alongthebeach.wordpress.com)

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Recipe – “Tomato and Basil Salad”

“TOMATO AND BASIL SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

1-1/2         large ripe tomatoes, sliced

Freshly ground black pepper

1/2            teaspoon sugar

3                Tablespoons olive oil

1                Tablespoon white wine vinegar

2                Tablespoons fresh basil, cut into thin strips

1                sprig basil, to garnish

 

*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.

**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes.

Serve garnished with basil sprig.       Prep – 10 minutes

 

Recipe – “Cherry, Tomato and Shrimp Salad”

Cherry, Tomato and Shrimp Salad

 

1              pkg. cherry jell-o

2              cups tomato juice

1-1/2       tsps. Grated onion

1-1/2       tsps. Vinegar

¼             tsp. salt

1              8 oz. can shrimp or crabmeat

½             cup finely chopped celery

½             cup grated carrot

 

Dissolve jell-O in heated tomato juice, let cool, and add the remaining ingredients.  Refrigerate.