This simple salad pairs crisp melon and prosciutto for a crowd-pleasing dish.
- Serves8
- Cook time5 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 3 thin slices prosciutto
- 2 limes, rind finely grated, juiced
- 1/4 cup (60ml) olive oil
- 2 tbs finely chopped shallot
- 1 tbs honey
- 20g baby rocket leaves
- 300g rockmelon, peeled, seeded, cut into 1.5cm-thick wedges, chilled
- 300g honeydew melon, peeled, seeded, cut into 1.5cm-thick wedges, chilled
- 300g watermelon, peeled, seeded, cut into 1.5cm-thick wedges, chilled
- 10g mint leaves
- 5g basil leaves
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Method
Step 1
Preheat oven to 200°C (180°C fan-forced). Arrange the prosciutto slices over a baking tray. Roast for 5 mins or until firm (it will crisp as it cools). Transfer to a plate lined with paper towel to cool completely.Step 2
Meanwhile, in a medium bowl, whisk 1 tbs lime rind, 1/3 cup (80ml) lime juice, oil, shallot and honey. Season with salt.Step 3
Arrange the rocket, rockmelon, honeydew melon and watermelon over a large flat platter. Drizzle over the dressing. Scatter over mint and basil. Break the prosciutto into large pieces and sprinkle over the salad.
Recipe tip
COOK. STORE. SAVE.
Make it ahead: Make the dressing and cut the melons up to 1 day ahead. Cover separately and refrigerate.
Curtis Stone's crispy melon and prosciutto salad
- Serves8
- Cook time5 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 3 thin slices prosciutto
- 2 limes, rind finely grated, juiced
- 1/4 cup (60ml) olive oil
- 2 tbs finely chopped shallot
- 1 tbs honey
- 20g baby rocket leaves
- 300g rockmelon, peeled, seeded, cut into 1.5cm-thick wedges, chilled
- 300g honeydew melon, peeled, seeded, cut into 1.5cm-thick wedges, chilled
- 300g watermelon, peeled, seeded, cut into 1.5cm-thick wedges, chilled
- 10g mint leaves
- 5g basil leaves
Description
This simple salad pairs crisp melon and prosciutto for a crowd-pleasing dish.
Method
Step 1
Preheat oven to 200°C (180°C fan-forced). Arrange the prosciutto slices over a baking tray. Roast for 5 mins or until firm (it will crisp as it cools). Transfer to a plate lined with paper towel to cool completely.Step 2
Meanwhile, in a medium bowl, whisk 1 tbs lime rind, 1/3 cup (80ml) lime juice, oil, shallot and honey. Season with salt.Step 3
Arrange the rocket, rockmelon, honeydew melon and watermelon over a large flat platter. Drizzle over the dressing. Scatter over mint and basil. Break the prosciutto into large pieces and sprinkle over the salad.