Monday, June 6, 2011

Thursday: Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette

Pin It Now! Cantaloupe, along with all the other melons are crazy cheap right now.  Tis' the season and all that.  Well, I for one am always trying to pick out a great melon only to get it home and have it taste horrible.  Did some research and found this great video on picking out cantaloupe.  This time I'm at the store I'm going to score!

The recipe for this salad sounds lovely.  If you've never tried cantaloupe and procuitto, you're missing out.  We first had it during a trip to Italy.  I kinda balked at the melon with what looked like uncooked bacon wrapped around it...but oh my, my mouth said "More Please!!"  Great blend of salty and sweet.

I'm going to make this as a side dish to some delicious Chicken Picatta
Here's the link to that recipe:    Chicken Picatta

View the whole recipe and find a video on how to pick out the pefect cantaloupe.  Just click: Read More

How to Pick Ripe Melons —powered by

 Ingredients  (recipe from Food Network)

  • 1/4 cup champagne vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh herbs, such as basil, chives and parsley
  • 1 cantaloupe, peeled seeded and cut into 1/2-inch dice
  • 1/2 cup thinly sliced red onion
  • 8 thin slices prosciutto, cut into thin strips
  • 10 ounces fresh arugula, washed and spun dry
  • 1 cup roughly chopped toasted Marcona almonds, or other almonds with skin removed


In a mixing bowl combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine. Combine the vegetable oil and olive oil in a measuring cup. While continuously whisking the vinegar mixture, add the oil in a slow, steady stream, until completely emulsified. Whisk in the fresh herbs and set aside as you prepare the salad.
In a large bowl, combine the cantaloupe, red onion, prosciutto, arugula and almonds. Drizzle with 1/2 cup of the vinaigrette and season lightly with salt and pepper. Toss gently to combine; all ingredients should be well coated with the vinaigrette. Serve immediately.
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