Corsican Salad with Serrano Ham and Melon

For this salad, which Jean-Christophe Royer describes as his Corsican variation on the familiar prosciutto and melon, he cuts the melon into bite-size pieces and arranges it on a bed of dressed greens with figs, ham and toasted pine nuts.

Slideshow:Terrific Green Salads

  • Servings: 10

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Ingredients

  • 3 tablespoons pine nuts
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • Salt and freshly ground pepper
  • 2 large heads lettuce (such as Boston and red leaf), torn into pieces
  • 1 cantaloupe, cut into 1-inch pieces
  • 10 small fresh figs, quartered
  • 8 ounces thinly sliced Serrano ham
  • 1 cup small basil leaves
  • 1/4 cup chives, cut into 2-inch pieces

How to make this recipe

  1. Preheat the oven to 350°. Put the pine nuts in a pie plate and toast in the oven about 7 minutes, or until golden.

  2. Whisk together the olive oil and vinegar. Season with salt and pepper.

  3. Just before serving, toss the lettuce with 1/3 cup of the dressing, reserving the rest to pass with the salad. Arrange the lettuce on a large platter. Top with the cantaloupe, figs and ham. Garnish with the basil leaves, chives and pine nuts.

Contributed By Published June 2000





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