Description
Ina Garten’s melon and prosciutto salad combines sweet cantaloupe with salty prosciutto for a refreshing summer appetizer. Salt, pepper, and fresh mint elevate this simple Italian-inspired dish that guests will crave.
Ingredients
Scale
- 1 large ripe cantaloupe
- 6 oz (170 g) thinly sliced Italian prosciutto di Parma
- Coarse sea salt
- Freshly ground black pepper
- 2 lemons, cut in quarters
Instructions
- Melon Preparation: Select a ripe, fragrant cantaloupe with a slight give at the stem end. Thoroughly wash the exterior under cool running water to eliminate surface contaminants.
- Initial Cutting: Position the cantaloupe vertically on a cutting board. Using a sharp chef’s knife, decisively slice off both ends to create a stable base for further processing.
- Rind Removal: Standing the melon upright, carefully strip away the tough outer rind by sliding the knife downward, following the fruit’s natural curve. Rotate to ensure complete removal, revealing the vibrant orange flesh.
- Seed Extraction and Slicing: Halve the peeled cantaloupe lengthwise, then use a spoon to remove and discard the stringy seeds and pulp. Place the halves cut-side down and slice crosswise into uniform half-inch crescents for consistent presentation.
- Plating and Garnishing: Artfully arrange the cantaloupe slices on chilled dinner plates in an elegant fan pattern. Gracefully drape translucent prosciutto slices across the melon, creating a striking color contrast. Sprinkle coarse sea salt and freshly ground black pepper over the arrangement.
- Final Touch and Serving: Lightly drizzle fresh lemon juice in a zigzag pattern to elevate the flavors. Serve immediately at room temperature to fully appreciate the dish’s nuanced taste and texture.
Notes
- Choose Perfectly Ripe Melon: Select a cantaloupe with a sweet fragrance and slight softness near the stem, indicating peak ripeness and maximum flavor.
- Clean Safely: Thoroughly wash the melon’s exterior under cool running water to remove potential surface bacteria and dirt before preparation.
- Master Cutting Technique: Use a sharp chef’s knife and create a stable base by trimming both ends, ensuring precise and safe slicing of the fruit.
- Temperature Matters: Serve at room temperature to allow the natural sweetness of cantaloupe and delicate saltiness of prosciutto to fully develop and complement each other.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg