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. Terrific Green Salads

Jean-Christophe Royer
June 2000

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Recipe Summary

Yield:
10
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.