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