Recipe Break

Warning: this post has nothing whatsoever to do with writing or photography. But God knows, I love a good recipe. So I'm sharing this yummy one my kids and I loved this Easter. Except I'm mostly sharing it with my daughter, since she packed up the rest of the salad and took it with her. Okay, okay, I told her she could and then regretted it.

Easter Melon & Prosciutto Salad with Parmigiano-Reggiano

This colorful appetizer or picnic fare is light and tasty. The Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

Makes 8 servings

3 cups (1/2”) cubed honeydew melon (about ½ medium melon). Buy the whole melon, let it get nice and ripe for a few days, then make sure to peel the rind deeply enough to get the soft, ripe innards.

3 cups (1/2”) cubed cantaloupe (about 1 medium melon). Make sure it is ripe.

2 Tbs thinly sliced fresh mint

1 teaspoon fresh lemon juice

¼ teaspoon freshly ground black pepper

2 ounces thinly sliced prosciutto, cut into thin strips

½ cup (2 oz.) shaved fresh Parmigiano-Reggiano cheese (you can use the fresh shaved from the deli but don’t use the dried canned kind)

Cracked black pepper (optional)

Mint sprigs (optional)

Combine the first 5 ingredients, tossing gently. You can do this part a day ahead of time, if needed. Arrange melon mixture on a large serving platter. Arrange prosciutto slices evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Fast, easy and delicious - my favorite kind of food!