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Recipe of: © Monsieur Cuisine

Fennel and melon salad

MC plus
4 portions
Preparation time: 10 min.
Created on: 08.08.2016
Last changes: 01.09.2016
  • 1 small water melon
  • 2 fennel bulbs
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • 3 tbsp rapeseed oil
  • pinch of sugar
  • salt
  • pepper


Per portion:

  • calorific value
    867 kj / 207 kcal
  • protein: 5 g
  • carbohydrates: 28 g
  • fat: 8 g
Preparation time
10 min.
  1. Cut the water melon in half, deseed and cut into slices. Set aside a few small pieces of unpeeled water melon for the garnish, then peel and dice the rest. Clean and rinse the fennel and pat dry. Snip off and finely chop the green fennel leaves for the dressing, then set aside.
  2. Cut the fennel bulbs into 8, then process in the blender jug for 8 seconds/speed setting 6. Transfer to a salad bowl along with the diced melon.
  3. To make the dressing, place the vinegar, honey, rapeseed oil, sugar, salt and pepper in the blender jug and blend for 20 seconds/speed setting 6. Drizzle the dressing over the melonand fennel mixture, then garnish with chopped fennel leaves. Slices of cured ham make an excellent accompaniment to this salad.


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