MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Cantaloupe, Prosciutto, and Arugula Salad

Cantaloupe, Prosciutto, and Arugula Salad

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Cantaloupe, Prosciutto, and Arugula Salad

This salad should be attempted only when melons are in season -- it's a great addition to an al fresco dinner in the heat of summer. So simple, so refreshing, so satisfying. Don't skip the prosciutto -- it's what makes this dish. Try using the best-quality prosciutto you can find, preferably a variety from Italy or Spain. It can be pricey, but a little goes a long way here.

Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

Prep: 20 minutes
Total: 20 minutes

Ingredients

4 to 6 servings

  • 1/4 cup champagne vinegar or white-wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup vegetable oil or vegetable-olive oil blend
  • 1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
  • 8 ounces fresh arugula, rinsed and spun dry
  • 1/2 cup thinly sliced red onion
  • 1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
  • 6 to 8 thin slices prosciutto, torn into bite-size pieces

Directions

  1. In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
  2. In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
  3. Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
From Web

Helpful Hint

Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Seared Shrimp Salad
    • Emeril's Parfaits
    • Brazilian Fish Stew
    • Braised Chicken Thighs
    • New-Style Caldo Verde
    • Black Bean Cakes
    • Skillet Corn Cake
    • Pork Chops Parmigiana
    • Asparagus Salad
    • Seared Shrimp Salad
    • Emeril's Parfaits
    • Brazilian Fish Stew
    • Braised Chicken Thighs
    • New-Style Caldo Verde
    • Black Bean Cakes
    • Skillet Corn Cake
    • Pork Chops Parmigiana
    • Asparagus Salad

     

    Today on MarthaStewart.com