alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Curtis Stone's Crispy Prosciutto & Melon Salad

Home  >  Inspire & Create  >  Salads & Sides  >  Curtis Stone's Crispy Prosciutto & Melon Salad


RECIPE

Curtis Stone's Crispy Prosciutto & Melon Salad

Prep

25 mins
(+ cooling time)


Cooking

5 mins


Difficulty

Easy


Serves

8
(as a side)

Ingredients

  • 3 thin slices prosciutto
  • 2 limes, rind finely grated, juiced
  • ¼ cup (60ml) olive oil
  • 2 tbs finely chopped shallot
  • 1 tbs honey
  • 20g baby rocket leaves
  • 300g peeled, seeded ripe rockmelon, cut into 1.5cm-thick wedges, chilled
  • 300g peeled, seeded ripe honeydew melon, cut into 1.5cm-thick wedges, chilled
  • 300g peeled, seeded ripe watermelon, cut into 1.5cm-thick wedges, chilled
  • 10g mint leaves
  • 5g basil leaves

Method

  1. Preheat oven to 200°C (180°C fan-forced). Arrange 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.
  2. Meanwhile, in a medium bowl, whisk 1 tbs lime rind, ⅓ cup (80ml) lime juice, oil, shallot and honey. Season with salt.
  3. Arrange the rocket, rockmelon, honeydew melon and watermelon over a large flat platter. Drizzle over the dressing. Scatter over mint and basil. Break prosciutto into large pieces and scatter over the salad.