MELON BOWLS WITH PROSCIUTTO AND WATERCRESS SALAD

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Melon Bowls with Prosciutto and Watercress Salad image

The peppery bite of watercress contrastswith the Charentais melonsthat serve as salad bowlshere (these grapefruit-sizemelons are like cantaloupe,only sweeter).

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 8

4 ounces thinly sliced prosciutto
2 Charentais melons or small cantaloupes
Champagne Vinaigrette
8 ounces watercress, tough stems discarded
1 small red onion, halved and thinly sliced
1/2 cup yellow grape or cherry tomatoes, halved
1/4 cup fresh basil leaves
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 325 degrees. Arrange prosciutto in one layer on a wire rack set over a rimmed baking sheet. Bake until crisp, about 20 minutes. Let cool. Coarsely chop half the prosciutto; set aside.
  • Halve melons, and discard seeds. Drizzle 3 tablespoons vinaigrette over watercress, onion, tomatoes, chopped prosciutto, and basil in a bowl. Season with salt and pepper, and toss well. Divide salad among melon halves, and serve with remaining prosciutto slices.

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