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

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 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

495571 recipes/corsican-salad-with-serrano-ham-and-melon 2013-12-06T23:20:56+00:00 Jean-Christophe Royer spring|summer|dinner-party|italian|mediterranean|salads|side-dishes|10|fast|make-ahead june-2000,serrano ham,corsican salad,fig salad,toasted pine nuts,melon and ham,Jean-Christophe Royer recipes,corsican-salad-with-serrano-ham-and-melon 495571

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5