As we celebrate some glorious weather, here's a colourful and tasty Nigel Slater salad to get those tastebuds tingling. In place of speck (the Italian cured home), you could use smoked bacon or pancetta.
Speck, Watercress and Melon Salad
serves 2
Ingredients
half a large Charentais melon - chilled
watercress - 1 bunch
sherry vinegar - 1 tbs
walnut oil - 1 tbs
olive oil - 1 tbs
flat leaf parsley - 1 small bunch
speck - 8 thin slices (smoked bacon or pancetta)
Method
1. Scoop the seeds from the melon, slice away the skin and cut the flesh into six thin slices. Divide between two plates.
2. Wash the watercress, remove the tough stalks, then tuck it in among the melon. Mix the sherry vinegar with the walnut and olive oils and a little salt and pepper, then chop the parsley leaves and stir them into the dressing. Dress the melon and watercress. Lay the slices of speck over the melon and serve immediately.
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