Melon salad (3)
Instructions
Peel the potatoes, cut them into cubes and boil them in lightly salted, acidulated water from a spoonful of vinegar; drain them al dente.
Peel the beans and meanwhile, boil them separately, then cut them into chunks.
Collect the two vegetables in a large bowl and let them cool down, then when done with the medium melon, stripped of skin, seeds and it diced reduced.
Prepare the sauce: in a small bowl softened the mayonnaise with the filtered juice of a lemon and cream.
Season the sauce with a splash of Worcester, a pinch of salt, a teaspoon of finely chopped chives.
Pour the dressing over the salad prepared (the only mixed in the presence of guests), then serve immediately.
Ingredients and dosing for 6 persons
- 170 g of green beans
- 150 g of potatoes
- 100 g of mayonnaise
- 60 g of cream
- 1/2 honeydew melon
- 1 lemon (juice)
- Spray 1 of worcester sauce
- 1 teaspoon of chives
- 1 tablespoon of wine vinegar
- Salt