I wasn't the one making dinner tonight, so this was just sort of a last minute idea I threw together. Some killer beef tips and pilaf were waiting on me, so I didn't have a lot of time to play with plating and photos, but I figured if I didn't write this down now, having pretty much zero retention, I'd end up forgetting about it! I keep hearing about people wrapping slices of cantaloupe with prosciutto, or skewering melon balls with prosciutto in between, etc., so I got it in my head to use them together in a salad to accompany dinner.
At first, I was thinking of using some of the Kale Pesto I made last week to make a vinaigrette, but I was afraid that would be too strong. It definitely came in handy last night though - we made pizzas, and I used the pesto as a base for one of them with chicken, mozzarella, and romano. We all loved it! Anyhow, everyone really liked the salad, so I'll be playing around with it more in the future. I think I'll add some toasted pine nuts or something next time to introduce another texture.
INGREDIENTS: (3 servings)
6 leaves of romaine lettuce
a few handfuls of a spring mix of greens
6 slices prosciutto
1/4 English cucumber
small amount of red onion, sliced thin
white balsamic vinegar
salt and pepper
I didn't think we would like the texture of the prosciutto in a salad in it's original state, so I layered it between sheets of paper towels, like you would with bacon, and microwaved it for 2.5". I'll keep it in a little longer next time so it's really crispy. I may also introduce an herb - maybe thyme or dill?? Any suggestions from someone who has paired prosciutto with cantaloupe before??
Wash and tear the romaine and toss with the spring mix.
Slice the melon, cucumber, and onion very thin. I started using a veggie peeler, then noticed that the cantaloupe was starting to look like the prosciutto when sliced that thin, so I switched to a knife. Add them to the bowl with the greens, then crumble and add the prosciutto.
Deciding to stick with a mild-flavored dressing so as not to obscure the other ingredients, I opted for just a drizzle of olive oil and balsamic with a little salt and pepper.