Ingredients
-
1
-
225
-
3
-
-
2
-
1
-
4
-
-
-
-
-
-
-
-
Directions
Cool Melon and Hot Bacon, Light lunch but it would also make a refreshing first course , Delicious (I added a bit of salt to the dressing though ) Even my husband, who doesn’t like salads or melon, liked it If cut with a melon baller, you could serve it in an endive leave, for a more sophisticated look , delicious and light – used far less bacon (in fact, used chorizo) and because so much fat came out when I dry-fried it, I squeezed the lemon juice straight into the pan along with the honey and pepper and poured it over the melon (didn’t need the olive oil) What a taste sensation! Thank you, I was looking for a simple and different melon recipe, now this will be in my repertoire forever more!
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Steps
|
1
Done
|
Cut the Melon in Half, Scoop Out the Seeds and Cut the Flesh Into Wedges. |
|
2
Done
|
Slice the Fruit from the Skin Then Cut the Flesh Into Thick Cubes. Keep the Pieces Generously Sized. |
|
3
Done
|
Remove the Rinds from the Bacon. Grill the Bacon - or Fry It in a Non-Stick Pan - Until Crisp, Then Drain on Kitchen Paper. Cut or Break the Bacon Into Pieces About 2 Cm in Length. Pull the Leaves from the Parsley and Roughly Chop. |
|
4
Done
|
Dissolve the Honey in the Lemon Juice, Season With a Few Grinds of Black Pepper and Beat in the Olive Oil With a Fork or Small Whisk. |
|
5
Done
|
Add the Bacon and Parsley to the Melon. Pour Over the Dressing and Gently Toss, Trying not to Break Up the Melon. Divide Between Two Plates and Serve. |
