Wednesday 14 March 2012

Melon Salad

From Gourmet Cooking without Meat, Paul Southey, Marshall Cavendish Editions, 1980.

I don’t often delve into this old cookery book. It was one of the first really good vegetarian recipe books which I purchased. I used it often at the time but fashions change and so it seemed to get overlooked more and more. However I do think it’s worthwhile going back to look again at the past—forget fashion. Everything reappears at some time refashioned.

The melon salad sounded a bit odd to me at first but proved to be a pleasant enough fresh tasting salad.

It was simply made by cutting up honeydew melon into dice. A carrot was grated. Tomatoes were chopped, Some Edam cheese was cut into blocks. And a small amount of preserved ginger was cut up finely. These were all put into the bowl and tossed with the dressing which was made of lemon juice, olive oil, chopped parsley and mint, seasonings and a pinch of cayenne.

A pleasing return to past food fashion.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔✔

As some of these books may be out of print if anyone would like a particular recipe, email me ( and I’ll send a copy. Of course, the whole book would be better; it’s loaded with other goodies.

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