Mixed Summer Melon & Grilled Bacon Salad with Almond & Mint Salsa and Chilli Drizzle
Created by Chef Anthony Rose. "The inspiration for this dish was the classic Caprese salad, which I was getting a little tired of. It truly is summer at its best, combing chili, melon, herbs and barbeque! You can omit the bacon if you prefer, or make it heartier by using the salad as a bed for a grilled pork chop."
3 cups bitter greens, like arugula
2 ripe melons, different types, peeled and cut into various shapes (cubes, long slices, balls).
8 strips thick-cut bacon
Almond & Mint Salsa
1/2 cup slivered almonds, toasted
1/4 cup mint, picked and rough chopped
2 tablespoons chives, thinly sliced
3 tablespoons green onion, thinly sliced
1/4 cup chili extra virgin olive oil
Juice from 1 lemon
Mix the almond and mint salsa ingredients in a bowl and season with salt and pepper to taste. Preheat gas grill to medium. Gently grill the bacon, moving it around so the flames do not flare up on and scorch the bacon. Scatter arugula over four plates. Place cut melons over arugula in a mismatched pattern, about ¾ cup per plate (there will be leftover melon). Drizzle the almond and mint salsa over the arugula and melon. Season with salt and pepper to taste. Place bacon over the salad. Drizzle chili oil over the salad, use as much or as little as you like.
Calories 496; Fat 47 g; Sat Fat 11.1 g; Mono Fat 21.5g; Poly Fat 4.3 g; Protein 10.7 g; Carb 10.8 g; Fiber 2.6 g; Cholesterol 39.4 mg; Sodium 576.7 mg; Calcium 80.9 mg; Potassium 362.8 mg; Vitamin E 2.2 mg;