Corsican Salad with Serrano Ham and Melon
For this salad, which 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.
Corsican Salad with Serrano Ham and Melon
Corsican Salad with Serrano Ham and Melon
Corsican Salad with Serrano Ham and Melon
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
Directions
- Preheat the oven to 350°. Put the pine nuts in a pie plate and toast in the oven about 7 minutes, or until golden.
- Whisk together the olive oil and vinegar. Season with salt and pepper.
- 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.
Corsican Salad with Serrano Ham and Melon
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