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
- 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
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.
Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.
Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.