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from Chef Franco Taruschio

Chef Franco Taruschio's Melon-Arugula Salad at The Chef's Room Fish and Cookery School at Blaenavon, south Wales

Chef Franco Taruschio’s Melon-Arugula Salad at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens

Serves 6

Ingredients

 

1 cantaloupe

½ lb. parmesan

¼ lb. arugula

extra virgin olive oil

balsamic vinegar

 

Method

 

Cut the melon in half, remove the seeds and cut the melon into thin slices. Cut the skin away. Divide the arugula between 6 plates. Top with the melon and shave over the parmesan. Grind a little black pepper over each serving and finish with a drizzle of extra virgin olive oil and a few drops of balsamic vinegar.

 

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