Batavia salad with melon

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small head Batavia salad
  • 7-10 Tbsp (ca. 125 g)
  • 1 can(s) (425 ml) Vegetable corn
  • 1/2 small watermelon
  • 7-10 Tbsp (about 1 kg)
  • 1/2 Cucumber
  • 2 discs (approx. 100 g) lean cooked ham
  • 3 TABLESPOONS fine medium sharp
  • 7-10 Tbsp Mustard
  • 4 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 pinch Sugar
  • 1/8 l Oil
  • 1/2 bunch Chives
  • 1/2 potty Chervil and
  • 7-10 Tbsp Tarragon

Directions

  1. 1

    Clean the salad, pluck into bite-sized pieces and drain well. Put the corn on a sieve to drain. Cut watermelon into slices, peel and slice the flesh. Wash cucumber and slice thinly. Cut ham into cubes. Arrange salad on a plate.

  2. 2

    For the dressing mix mustard, vinegar, salt, pepper, sugar and 1-2 tablespoons of water in a bowl. Whip the oil into the dressing. Wash the chives, dab dry and cut into fine rolls. Finely chop the chervil and tarragon, except for a few leaves for sprinkling. Stir the herbs into the dressing. Add a little bit to the salad and add the rest of the dressing

  3. 3

    Preparation time 30-40 minutes

Categories & Tags

AppetizerMain dishexoticSalad