We’ve rented a cottage with friends for the past two summers. Eight crazy over-25-year-olds who travel to Saco, a small town near Old Orchard Beach, to soak up the sun on its superb beach. The goal―eat, drink, play, tan, and sleep. No more, no less. Seven days of playing cards, drinking beer, and eating great food. We take turns making supper in pairs while the others relax and enjoy being served.
When we’re together, we always eat well, but we’re not out to impress anyone. When on vacation, we like to keep things simple. So we ate huge deluxe hamburgers and devoured delicious barbecued chicken brochettes. We warmed our hands on cups of clam chowder and dug into fabulous orange and cranberry rice. Fantastic!
When our turn came to make supper, my friend John and I cooked spiced chicken brochettes and cantaloupe salad.
This salad has been my drop dead favourite recipe all season last summer. I usually eat it as a meal for lunch. Inspired by the cuisine of Joëlle Trottier of Buvette chez Simone, it’s something I have a hard time not eating every day. It’s so tasty and refreshing! I never get tired of it.
Our friends at the cottage on the beach agreed with me. Two of them begged for the recipe as soon as we got back to Montreal.
So here it is for everyone to enjoy!
- ½ cup (125 ml) Almond slivers
- 80 g Parmesan Reggiano cheese
- 1 Well-ripened cantaloupe
- 2 Large handfuls of rocket
- 1 cup (250 ml) Oikos Plain Greek 2% Yogurt
- 2 tbs. (30 ml) Maple syrup
- 2 tbs. (30 ml) Walnut oil
- 1 tbs. (15 ml) Extra virgin olive oil
- ½ tbs. (8 ml) Fresh ground pepper
- 2 pinches Salt
- Brown the almonds without oil in a non-stick pan over moderate heat. Check them frequently to make sure they don’t burn (it shouldn’t take more than about 5 minutes). Transfer them into a big salad bowl.
- Cut off big chunks of parmesan with a small knife and add them to the almonds.
- Remove the cantaloupe skin and seeds and cut it into large pieces. Add them to the first two ingredients.
- Add the rocket.
- In a separate bowl, mix the yogurt, maple syrup, walnut oil, olive oil, pepper and salt.
- Pour the sauce onto the salad and mix well.
- Serve immediately, adding some fresh ground pepper.