Arugula Melon And Prosciutto Salad Recipe 455 Food
ARUGULA WITH PROSCUITTO AND BURRATA
Steps:
- Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
- Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.
ARUGULA, MELON AND PROSCIUTTO SALAD RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 9
Steps:
- Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl. In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoons each salt and pepper. Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto. Serve with bread, if desired.
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- Cut the melon in half, stem end on one side and blossom end on the other. Scoop the seeds out with a spoon and throw them away. Cut each half melon in half again – creating four quarters. Cut each quarter into three slices. Then using a small pairing knife cut away the rind from each slice. Remove all of the green rind, only leaving the ripe blush-colored fruit (my melon produced 12 wedges).
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- Using a sharp knife, cut cantaloupe in half. If slippery, you can use a dish towel to secure. Scoop out seeds with a spoon and discard. On one half of the cantaloupe, use a melon baller or measuring teaspoon to scoop and create balls. On the other half of the cantaloupe, cut following the lines of the cantaloupe, if too thick you can cut those in half. Using a pairing knife, cut along the green to remove the skin.
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