New This Month

Melon Ribbons with Bresaola

A new take on a classic combination. Instead of prosciutto, this playful first course or hot-weather lunch mixes melon with bresaola, the Italian air-dried beef.

  • Servings: 8

Source: Martha Stewart Living, July/August 1996

Ingredients

  • 1 cantaloupe, not too ripe, cut in half crosswise, seeds and rind removed
  • 1 honeydew melon, not too ripe, cut in half crosswise, seeds and rind removed
  • 1 Crenshaw melon, not too ripe, cut in half crosswise, seeds and rind removed
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup mint leaves, coarsely chopped
  • 1/4 pound bresaola, sliced paper thin

Directions

  1. Using a sharp vegetable peeler, shave along cut edge of each melon half to make long, thin, flat strips. Carefully lift melon strips into a large bowl.

  2. Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.

  3. Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.

Cook's Notes

Bresaola is available in Italian groceries and specialty-food shops. Prosciutto or any other dry-cured ham or beef can be used as well.

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