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Cantaloupe Melon Salad
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2
Reviews
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By:
Maxine Barber
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Lightly caramelized strawberries look pretty and taste divine in this simplest of salads. Serve it with a glass of champagne to welcome guests at a sophisticated summer brunch.
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INGREDIENTS
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1 cup strawberries
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1 tbsp icing (confectioners') sugar, plus extra for dusting
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1/2 cantaloupe melon
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DIRECTIONS
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1:
Preheat the grill (broiler) to high.
Hull the strawberries and cut them in
half. Arrange the fruit in a single layer,
cut side up, on a baking sheet or in
an ovenproof dish and dust with the
icing sugar.
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2:
Grill (broil) the strawberries for
4-5 minutes, or until the sugar starts
to bubble and turn golden.
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3:
Meanwhile, scoop out the seeds from
the half melon using a spoon. Using a
sharp knife, remove the skin, then cut
the flesh into wedges.
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4:
Arrange the melon wedges attractively
on a serving plate and sprinkle the
lightly caramelized strawberries on top.
Dust the salad with icing sugar and
serve immediately.
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