Melon Bowls with Prosciutto and Watercress Salad
The peppery bite of watercress contrasts with the Charentais melons that serve as salad bowls here (these grapefruit-size melons are like cantaloupe, only sweeter).
- Servings: 4
Source: Martha Stewart Living, July 2004
- 4 ounces thinly sliced prosciutto
- 2 Charentais melons or small cantaloupes
- Champagne Vinaigrette
- 8 ounces watercress, tough stems discarded
- 1 small red onion, halved and thinly sliced
- 1/2 cup yellow grape or cherry tomatoes, halved
- 1/4 cup fresh basil leaves
- Coarse salt and freshly ground pepper
Preheat oven to 325 degrees. Arrange prosciutto in one layer on a wire rack set over a rimmed baking sheet. Bake until crisp, about 20 minutes. Let cool. Coarsely chop half the prosciutto; set aside.
Halve melons, and discard seeds. Drizzle 3 tablespoons vinaigrette over watercress, onion, tomatoes, chopped prosciutto, and basil in a bowl. Season with salt and pepper, and toss well. Divide salad among melon halves, and serve with remaining prosciutto slices.