Melon and Parma Ham Salad With Mint Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This combination works extremely well and is tasty tasty tasty! There are 2 ways I serve this, either as a main course summer salad with cantaloupe melon mixed into salad leaves with strips of parma ham running through it and the dressing poured over, or as my mum does for a starter, use whole big chunks of honeydew melon with the parma ham grilled until crisp (watch it as it burns easily) and a little salad as garnish. The dressing is a must and makes the dish and you must must must use fresh mint leaves. That's a must! Ingredients:
1 melon |
8 slices parma ham |
100 g parmesan cheese, shaved using a vegetable peeler (optional) |
100 g mixed salad greens |
4 tablespoons red wine vinegar or 4 tablespoons white wine vinegar |
1 tablespoon sugar |
6 tablespoons fresh mint leaves |
9 tablespoons olive oil |
1 pinch salt |
1 pinch pepper |
Directions:
1. Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use.
2. Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too).
3. Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!
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