GRILLED MELON AND PROSCIUTTO PASTA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.
- For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.
- Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.
- Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.
MINTED MELON, TOMATO & PROSCIUTTO SALAD
Quality produce makes this dish, Charentais melon, heirloom tomatoes and salty prosciutto marry beautifully. Ideal as a sharing platter starter for a summer dinner party
Provided by Barney Desmazery
Categories Lunch, Starter
Time 10m
Number Of Ingredients 8
Steps:
- To make the dressing, whisk all the ingredients together in a bowl and set aside.
- Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.
Nutrition Facts : Calories 174 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
MELON, PROSCIUTTO & MOZZARELLA SALAD WITH MINT VINAIGRETTE
Melon has a lovely depth of flavour in season. Serve it at room temperature, to get the full effect.
Provided by English_Rose
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the melon into wedges, scoop out any seeds and then slice off the skin.
- Lay the melon slices out on a platter.
- Tear the mozzarella into pieces and dot these over the melon.
- Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
- Whisk the dressing ingredients and drizzle over the dish.
Nutrition Facts : Calories 429.5, Fat 30.3, SaturatedFat 8.5, Cholesterol 33.6, Sodium 339.9, Carbohydrate 31.5, Fiber 2.8, Sugar 27.5, Protein 11.3
MELON AND PROSCIUTTO SALAD
I got this from Woman's World magazine several years ago. I love the combination of melon, proscuitto and parmesan cheese! Hope you enjoy!!
Provided by Bobtail
Categories Melons
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using vegetable peeler, over wax paper, scrape curls of Parmesan cheese and set aside.
- For the dressing, in a small bowl, stir vinegar, salt and pepper, until salt dissolves.
- Stir oil into vinegar mix and set aside.
- Cut cantaloupe into thin wedges and cut off rind.
- Stir dressing again, and reserve 2 tablespoons of dressing.
- In a large bowl, toss the salad greens with the dressing.
- Arrange salad mixture on a serving platter.
- Fan the cantaloupe in a circle over the salad.
- Top with rolls of proscuitto slices.
- Add the Parmesan cheese.
- Drizzle with the remaining dressing.
Nutrition Facts : Calories 100.6, Fat 7.4, SaturatedFat 2.3, Cholesterol 8.3, Sodium 207.1, Carbohydrate 4.8, Fiber 0.7, Sugar 3.9, Protein 4.3
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