| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Starter |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Galia Melon |
| 2 |
|
Handful Baby Spinach Leaves |
| 2 |
|
Bulbs Florence Fennel |
| 4 |
|
Spring Onions, 4 to 5 |
| 1 |
T |
Freshly Chopped Chives |
| 4 |
|
Sprigs Chervil, optional |
|
|
4 to 5 |
| 45 |
g |
French Beans |
| 1 |
|
Handful Small Radishes |
| 1 |
|
Lemon |
| 1 |
t |
Caster Sugar |
| 1 |
|
Fat Clove of Garlic |
| 5 |
T |
Extra Virgin Olive Oil |
|
|
Salt & Freshly Ground Black |
|
|
Pepper |
INSTRUCTIONS
Squeeze the lemon into a bowl. Crush the clove of garlic and add to
the lemon. Add all the other ingredients and whisk together. Leave for
the flavours to infuse whilst preparing the salad ingredients. Using a
melon baller, cut the melon into balls or chop into neat cubes. Wash,
pick and dry the spinach. Top, tail and blanch the beans. Peel and
chop the spring onions. Top and tail the radishes. Cut in half.
Prepare and chop the fennel, reserving the throngs to garnish the
plate. Sieve the dressing into a large bowl removing the pips and
garlic. Stir in the chopped chives. Put all the salad ingredients into
the bowl with the dressing and toss lightly. Taste and adjust
seasoning if necessary. Arrange the salad in the centre of 4 starter
plates and top with sprigs of chervil. Garnish the plates with fennel
frauds and serve chilled Converted by MC_Buster. NOTES : Chef:Tessa
Bramley Converted by MM_Buster v2.0l.
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