Prosciutto e melone salad

Prosciutto e melone salad

Based on 10 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.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

Servings2
150 g
Prosciutto di Parma
1
honeydew melon
10 g
basil
10 g
tarragon
20 g
pistachios
1
lemon
60 ml
olive oil
40 ml
white balsamic vinegar
2 tsp
maple syrup
50 g
ricotta cheese
salt
pepper
MetricImperial

Utensils

cutting board, knife, juicer, whisk, 2 bowls

How-To Videos

homemade-ricotta

Homemade Ricotta

how-to-preserve-fresh-herbs

How to preserve fresh herbs

how-to-prepare-a-honeydew-melon

How to prepare a honeydew melon

how-to-chop-green-herbs

How to chop green herbs

Nutrition per serving

Cal803
Protein25 g
Fat65 g
Carb26 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.
    • 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

    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!

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