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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.

Martha Stewart Living, July/August 1996

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Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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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