Procedures:
This recipe was created by Hubert Keller
The combination of mint, grapefruit and melon is bright and refreshing and
looks particularly beautiful when served in dark bowl.
Note 1: Such as sauternes or California Late Harvested Sauvignon Blanc or
Semillion
Cut the cantaloupe in half. Seed both varieties of melons. Using a melon
baller, scoop out the melon flesh and place into a mixing bowl.
Using a serrated knife, peel the grapefruit and remove the white membrane
around each segment; remove the seeds. Add the grapefruit segments, 4 mint
leaves, black pepper and dessert wine to the melon balls. Gently combine
all ingredients. Cover with plastic wrap and refrigerate for 1 hr.
Divide the salad among 4 bowls. Spoon the liquid over the fruit and garnish
each serving with 2 mint leaves.
Serves 4 - 8 Serving Size: 1 C
According to book: Cal 53, Fat 0.2g, Sod 8.3mg
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.
Posted to EAT-LF Digest by Reggie Dwork on Jun 26,
1999, converted by MM_Buster v2.0l.
|
