Salade estivale

melon bresaola2

Summer salad with melon and bresaola

This bright, fresh salad makes a nice variation on melon with prosciutto. The bresaola — dry-cured beef, thinly sliced — may be replaced with any other dry-cured meat, for example the French and Swiss version, called viande des grisons. If none of these are available where you live, simply use proscuitto.

1/2 small cantaloupe-type melon
10 slices bresaola
2 large handfuls mixed salad greens
1 sprig fresh mint
1 tsp. balsamic vinegar
2 tsp. olive oil
salt and freshly ground black pepper
1/2 clove garlic, peeled and finely minced

Cut the melon in half and discard the seeds. Cut one of the halves in half again, and then into thin slices. With a very sharp knife, remove the peel. Set aside. (As you won’t been needing the other half of the melon, you may reserve it for another use.)

Separate the bresaola slices for easy handling. Set aside.

Place the greens in a salad bowl. Snip in the mint leaves.

In a small bowl, mix the balsamic vinegar, olive oil, salt, pepper and garlic.

Now you are ready to assemble your salad. Place the greens in the middle of the plate and drizzle with the dressing. Arrange the melon slices and bresaola around the greens. If not serving at once, refrigerate. Serves 2-4.

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