WATERMELON CARPACCIO
Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmedbaking sheet until crisp, 6 to 7 minutes.Let cool; break each into 2 or 3 pieces.
- Remove rind of watermelon. Slice half the watermelon1/4 inch thick; reserve remaining melonfor another use. Transfer to a largeplatter. Refrigerate until ready to use.
- Slice scallions (green parts only) ona very sharp bias. Sprinkle watermelonwith salt and pepper. Drizzle with2 tablespoons olive oil; top with prosciuttoand scallions.
WATERMELON CARPACCIO WITH RICOTTA SALATA
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.
CREMINI CARPACCIO
Toss thin slices of mushroom with a warm bacon dressing and top with peppery arugula.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 7
Steps:
- Thinly slice the mushrooms on a mandolin and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.
WATERMELON, RADISH AND AVOCADO SALAD
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Lidey Heuck
Categories salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
- Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.
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