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Recipe of the Month for June

Avocado melon and lettuce leaf salad

2 ripe avocados

1 ripe melon, ogen or galia

3tbsp lemon juice

For the dressing:

2 heaped tbsp mayonnaise

2tbsp sunflower oil

1tbsp walnut oil
2tbsp raspberry vinegar
8 cherry tomatoes

a bag of mixed salad leaves

1-2tbsp seedless raspberry jam

salt and black pepper
1tbsp fresh mint, finely chopped

To make the dressing: Put the mayonnaise into a mixing bowl or the goblet of a food processor. Whisk in all the other ingredients. Taste the dressing and adjust the flavouring by adding a little more walnut oil, raspberry vinegar or raspberry jam. This dressing may be kept in a refrigerator overnight if required.

Cut the avocados in half, remove the stones and scoop out balls of the flesh using a small parisienne cutter. Cover the avocado with the lemon juice. Using a large parisienne cutter, scoop out balls from the flesh of the melon and place them in a sieve to drain.

Just before serving, tear the lettuce and arrange a bed on each of the 4 serving plates. Place some of the avocado balls to one side of the plate and some of the melon next to them. Coat carefully with the dressing. Garnish each plate with 2 whole cherry tomatoes. Serve at once.

N.B. It is most important that the melon and avocado are ripe to achieve a good flavour in this recipe.

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Tante Marie School of Cookery Limited
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Carlton Road
Woking
Surrey GU21 4HF
England