SLICED MELON WITH SERRANO HAM, MARCONA ALMONDS, AND BASIL OIL
Here's a terrific new version of the classic melon-and prosciutto-pairing. For added color, use a mix of different melons.
Provided by Lora Zarubin
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice, and 1 teaspoon sea salt in blender until smooth. Set aside.
- Divide melon among 4 large plates. Drizzle with basil oil. Arrange ham over melon. Sprinkle almonds and parsley over. Lightly drizzle additional extra-virgin olive oil over. Serve immediately.
- Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com
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