MELON RIBBONS WITH BRESAOLA

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Melon Ribbons with Bresaola image

A new take on a classic combination. Instead of prosciutto, this playful first course or hot-weather lunch mixes melon with bresaola, the Italian air-dried beef.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 8

1 cantaloupe, not too ripe, cut in half crosswise, seeds and rind removed
1 honeydew melon, not too ripe, cut in half crosswise, seeds and rind removed
1 Crenshaw melon, not too ripe, cut in half crosswise, seeds and rind removed
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup mint leaves, coarsely chopped
1/4 pound bresaola, sliced paper thin

Steps:

  • Using a sharp vegetable peeler, shave along cut edge of each melon half to make long, thin, flat strips. Carefully lift melon strips into a large bowl.
  • Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.
  • Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.

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