Sliced Melon with Serrano Ham, Marcona Almonds, and Basil Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a terrific new version of the classic melon-and prosciutto-pairing. For added color, use a mix of different melons. Ingredients:
1/2 cup (packed) fresh basil leaves |
1/2 cup extra-virgin olive oil plus additional for drizzling |
1/4 cup fresh lemon juice |
1 teaspoon sea salt |
1 medium cantaloupe or honeydew melon or 2 small charentais melons, halved, peeled, seeded, thinly sliced |
1/2 pound thinly sliced serrano ham or prosciutto |
1/4 cup marcona almonds,* coarsely chopped |
1/4 cup chopped fresh parsley |
Directions:
1. Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice, and 1 teaspoon sea salt in blender until smooth. Set aside.
2. Divide melon among 4 large plates. Drizzle with basil oil. Arrange ham over melon. Sprinkle almonds and parsley over. Lightly drizzle additional extra-virgin olive oil over. Serve immediately.
3. * Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from
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