Avocado And Cantaloupe Salad With Creamy French Dressing Food

AVOCADO-CANTALOUPE SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Whisk lime juice, honey, oil, salt and pepper together for the vinaigrette.
• Cut cantaloupe half into 9 slices, then halve crosswise to make 18 wedges.
• Slice each avocado half into three wedges.
• Assemble salads, placing 3 cantaloupe wedges and 2 avocado wedges on each plate.
• Sprinkle with shallots then drizzle with vinaigrette.

SOUTHERN FRENCH DRESSING

Steps:

• In a medium bowl, stir together the paprika, sugar, salt, mustard powder, pepper, Worcestershire sauce, horseradish, onion, tomato soup, cider vinegar and vegetable oil. Beat with an electric mixer. Do not use a blender. Pour into a jar. Skewer the garlic clove on a toothpick, and place into the jar. Refrigerate until needed.

MELON AND AVOCADO SALAD WITH FENNEL AND CHILE

Steps:

• In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
• Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
• Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
• Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.