John Myers
Contents
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Ingredients
- 1 Honeydew melon
- 100 g Whole grain toast
- 75 ml Extra virgin olive oil
- 4 tbsp Extra virgin olive oil
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 4 Romaine lettuce hearts
- 1 Fresh onion
- 3 Garlic cloves
- 1 Egg yolk
- 1 tbsp Mustard medium hot
- 1 tbsp White balsamic vinegar
- 5 tbsp Milk
- 1 pinch Sugar
- 6 Anchovies fillet
- 50 g Parmesan cheese
Instructions
- Remove the rind and cut into cubes. Heat 4 tablespoons of oil in a pan and toast the bread cubes with a whole clove of garlic. Remove and store on paper towels. Wash the lettuce and chop it into bite-sized pieces. Peel and finely chop the onion and 2 cloves of garlic.
- Put the lettuce, onion and garlic in a bowl. Mix together vinegar, egg yolks and mustard and then slowly stir in 75 ml of olive oil. Finally, slowly add the milk. Season with salt and pepper. Rinse the anchovies, cut into small pieces and add. Halve the honeydew melon, remove the core, cut into small cubes and add.
- Stir everything well, finally add the bread cubes and grate the Parmesan over the salad.
Nutrition
Serving: 100gCalories: 409kcalCarbohydrates: 11.2gProtein: 5.9gFat: 38.3g
