Hello! How are you? I am now sitting for half an hour in front of the PC and I simply don’t have any inspiration for writing an introduction for today's post. It happens to me sometimes...especially since I'm not the writer type.
I realized that I did not post very many salad recipes this summer and this although I eat quite a lot of salads. Why? No idea. But the summer is not over yet, so I am now trying to change that. So today I have a salad recipe.
You need (for 4 servings):
For
the croutons:
|
For
the dressing:
|
For
the salad:
|
2
slices of toast
|
½
garlic clove
|
½
cantaloupe melon
|
30
g parmesan
|
50
ml olive oil
|
slices
prosciutto
|
20
ml olive oil
|
20
ml balsamic vinegar
|
250
g mozzarella
|
freshly
grated lemon zest
|
juice
from ½ lemon
|
2
handful rocket salad
|
salt
|
salt
|
10
mint leaves
|
pepper
|
10
basil leaves
|
Instructions:
For the croutons Preheat oven to 180°C.
Cut the bread crust and cut the bread in dices.
Give bread, olive oil, grated Parmesan and lemon zest in a bowl. Mix everything and season with salt.
Spread the bread on a tin lined with parchment paper and bake for 8 to 10 minutes. Turn over after half the time. Remove from the oven and allow to cool (if you do not used them immediately, store the croutons in a sealed container).
For the dressing, finely chop the garlic.
Close the jar and mix well.
Remove the seeds and cut melon into smaller pieces.
Cut prosciutto and mozzarella. Place on a plate together with the melon.
Distribute the rocket salad, mint and basil and the Parmesan croutons on the plate. Marinate with the dressing and serve.
And how do you like the salad?
.
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