Prosciutto e melone salad

Based on 5 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“'Prosciutto e melone’, slices of sweet cantaloupe wrapped in a salty, Parma ham mantle, are never far from a summery antipasti platter. Here, I’ve swapped the cantaloupe for in-season honeydew melon, and added creamy ricotta—it’s the perfect thrown-together salad for a hot summer’s day. If you can find salted ricotta, shave this into the salad instead!”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g Prosciutto di Parma
honeydew melon
10 g basil
10 g tarragon
20 g pistachios
lemon
60 ml olive oil
40 ml white balsamic vinegar
2 tsp maple syrup
50 g ricotta cheese
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • juicer
  • whisk
  • 2 bowls

Nutrition per serving

Cal
803
Protein
25 g
Fat
65 g
Carb
26 g
  • Step 1/3

    Remove melon peel and seeds and slice into large pieces. Slice basil into ribbons, reserving some leaves whole for garnishing. Pluck tarragon leaves. Roughly chop pistachios. Zest and juice the lemon.
    • honeydew melon
    • 10 g basil
    • 10 g tarragon
    • 20 g pistachios
    • lemon
    • cutting board
    • knife
    • juicer

    Remove melon peel and seeds and slice into large pieces. Slice basil into ribbons, reserving some leaves whole for garnishing. Pluck tarragon leaves. Roughly chop pistachios. Zest and juice the lemon.

  • Step 2/3

    To make the dressing, whisk together the lemon juice and zest, olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Add melon to a large bowl and toss with dressing, sliced basil, and most of the tarragon, leaving aside some of each herb for garnishing.
    • 60 ml olive oil
    • 40 ml white balsamic vinegar
    • 2 tsp maple syrup
    • salt
    • pepper
    • whisk
    • 2 bowls

    To make the dressing, whisk together the lemon juice and zest, olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Add melon to a large bowl and toss with dressing, sliced basil, and most of the tarragon, leaving aside some of each herb for garnishing.

  • Step 3/3

    Add melon and dressing to a large serving plate. Toss in prosciutto, dollop on spoonfuls of ricotta, and garnish with pistachios and extra herbs. Enjoy!
    • 150 g Prosciutto di Parma
    • 50 g ricotta cheese

    Add melon and dressing to a large serving plate. Toss in prosciutto, dollop on spoonfuls of ricotta, and garnish with pistachios and extra herbs. Enjoy!