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Summer salad with watermelon and cooked ham

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Ingredients for 4 servings:

  • 1 tbsp crème fraîche
  • 2 tbsp mustard, medium hot
  • 4 tbsp white wine vinegar or balsamic vinegar bianco
  • salt and pepper
  • some sugar
  • 5 tbsp olive oil, mild
  • 1 head of lettuce (Batavia, head or iceberg lettuce)
  • 1 can corn kernels
  • ½ cucumber(s), peeled, sliced
  • 1 kg melon(s) (watermelon), cut into bite-sized pieces
  • 200 g cooked ham

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with bread a light summer meal

For the sauce, combine the crème fraîche, mustard, vinegar, and spices. Stir in the olive oil and season to taste. Roll the ham into rolls. Arrange the lettuce, trimmed and cut into bite-sized pieces, on a platter. Top with corn kernels, cucumber slices, and melon pieces. Spread the sauce over the ham rolls and arrange them on top. Serve with bread for a light summer meal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Summer salad with watermelon and cooked ham