Melon Ball Salad
By: Anonymous
Published: Saturday, December 26, 2009 - 12:12am

Ingredients




3 Melons, in three different colors
 cup Chicken broth
1/4 cup Sherry vinegar
 cup Lemon juice
4 Garlic cloves, crushed
1/4 teaspoon Salt
1/4 teaspoon Black pepper
2 tablespoons Tarragon (fresh), minced
2 tablespoons Chervil (fresh), minced
2 tablespoons Lemon basil, minced

Preparation

1 Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet. 2 Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper and minced fresh tarragon, chervil and lemon basil. 3 Dress the drained melon balls and let the dressing sink in for half an hour. Serve with sliced ham and toast. 4 NOTES:* Margaret's X-rated melon balls - I had a lettuce and tomato sandwich Saturday with mustard instead of mayonnaise. Better than I would have feared. But the big discovery of the week is Margaret's X-rated melon balls. 5 Yield: Serves 4. 6 * In truth, I have to report that Margaret herself thought the garlic was too much; but I didn't. 7 * This recipe is not wholly unrelated to fruit curry, another godsend for the overplump. 8 Difficulty: easy. 9 Time: 15 minutes preparation, 30 minutes waiting. 10 Precision: no need to measure.