Prosciutto e melone salad

Name: Prosciutto e melone salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: italian
Ingredients: 5 oz Prosciutto di Parma; 1 honeydew melon; 2.5 tbsp basil; 2.5 tbsp tarragon; 0.7 oz pistachios; 1 lemon; 0.25 cup olive oil; 3 tbsp white balsamic vinegar; 2 tsp maple syrup; 2 oz ricotta cheese; salt; pepper

Based on 13 ratings

In app

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 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

150 g

Prosciutto di Parma

honeydew melon

10 g

basil

10 g

tarragon

20 g

pistachios

lemon

60 ml

olive oil

40 ml

white balsamic vinegar

2 tsp

maple syrup

50 g

ricotta cheese

salt

pepper

Utensils

cutting board, knife, juicer, whisk, 2 bowls

Nutrition per serving

Cal803

Fat65 g

Protein25 g

Carb26 g

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!
Enjoy your meal!