Melon and Ham with Chive-Tossed Potatoes
By brahim - mars 03, 2019
Melon and Ham with Chive-Tossed Potatoes
This is an easy summer recipe when you want to eat well but still want
to spend more time outside than in the kitchen. The fresh melon salad with chive
and tossed new potatoes is perfect to serve with cold cuts like ham or turkey.
The mint can also be substituted with fresh basil.
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| Melon and Ham with Chive-Tossed Potatoes |
4 portions
Melon Salad
Approx. 2¼ lbs (1 kg)
melon
1 tbsp freshly squeezed lemon juice
2 tbsp canola oil
3 tbsp chopped fresh mint
Chive-Tossed New Potatoes
2¼ lbs (1 kg)
new potatoes
3½ tbsp (50 g)
butter
Approx. ¾ cup (200 ml)
chopped chives
For Serving
Approx. ½ lb (200 g)
thinly sliced ham or smoked turkey breast
1. The salad: Slice the
melon into smaller pieces and combine with lemon juice, oil, and mint.
2. The potatoes: Brush the
potatoes clean and boil in lightly salted water until tender. Let the steam
release.
3. Melt the butter and add the chives. Pour the herbed butter over the potatoes
and toss. Serve immediately with the melon salad and ham.
Fennel Salad with Whole Barley and Crayfish
Barley is a terrific grain to use in salads. Plan to buy whole
barleycorn as crushed barley has a tendency to become like gruel. I prefer to
use pearl barley, which is grain cut up into smaller pieces.
The salad is also excellent when topped with warm smoked salmon.
4 portions
¾ cup (200 ml) whole hull-less barley
1 vegetable bouillon cube
1 fennel bulb
3 oz (75 g) sugar snap peas
4 green onions
2 oz (50 g) baby spinach
½ cup (100 ml) chopped dill
1 lemon, zest and juice
2 tbsp canola oil
Sea salt flakes
Freshly ground pepper
1¾ lbs (800 g)
crayfish tails
Approx. ¾ cup (200 ml)
grated cheddar cheese
1. Boil the barley, covered, according to the instructions on the
packaging.
Add bouillon or salt toward the end of the cooking time. Pour out the excess
water and let the steam release.
2. Thinly slice the fennel, sugar snap peas, and onions. Rinse the
spinach and dry the leaves carefully.
1 garlic clove, pressed
¾ cup (200 ml) Greek yogurt
1 tsp Dijon mustard
Sea salt flakes
Freshly ground white pepper
Potato Salad with Smoked Salmon and Shrimp
In the summer, I can’t get enough of these wonderful salads that feature
new potatoes. For me, smoked fish is also standard summer fare, so what could
be more summery than a potato salad with smoked salmon and shrimp?
Considering smoked fish has a fairly strong flavor, fruit makes a fresh and
welcome addition to the salad. Here I’ve used melon, but nectarines or pears are
also excellent.
4 portions
1 lb (500 g) new potatoes
½ lemon, zest and juice
2 tbsp olive oil
¼ cup (50 ml) chopped dill
Sea salt flakes
Freshly ground white pepper
1 lb (500 g) shrimp, unpeeled
⅔–¾ lb (300–400 g) smoked salmon
½ of a small melon (approx. ¾ lb / 400 g)
3½ oz (100 g)
sugar snap peas
2 red onions
Boston lettuce
Lemon wedges for garnish
Dressing
3 oz (75 g) frozen chopped spinach
½ cup (100 ml) chopped dill
1 garlic clove, pressed
¾ cup (200 ml) Greek yogurt
1 tsp Dijon mustard
Sea salt flakes
Freshly ground white pepper
1. Boil the potatoes in lightly salted water. Let the steam release and
cut the potatoes in half.
2. Combine the lemon, olive oil, dill, salt, and pepper. Toss the
potatoes with the dressing from step six and let chill.
3. Peel and cook shrimp. Cut the salmon into smaller pieces.
4. Cut the pulp of the melon into smaller pieces. Thinly slice the pea
pods and onions.
5. Lay the lettuce on a serving dish. Top with the potato salad, salmon,
and shrimp. Serve with lemon wedges and dressing.
6. The dressing: Thaw the
spinach. Drain through a sieve and press out all the liquid. Mix together all
ingredients. Add salt and pepper to taste.
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