Prosciutto e melone salad
"'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 👌Ingredients
Utensils
cutting board, knife, juicer, whisk, 2 bowls
How-To Videos
Homemade Ricotta
How to preserve fresh herbs
How to prepare a honeydew melon
How to chop green herbs
Nutrition per serving
Step 1/3
- 1 honeydew melon
- 10 g basil
- 10 g tarragon
- 20 g pistachios
- 1 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
- 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
- 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!
