Melon and Crispy Prosciutto Salad

I love this Melon and Crispy Prosciutto Salad. It is a bit different than many with the salty prosciutto standing in  for the North American bacon fix.  

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The ingredients as written are designed to add Italian flair to your meal. The Basic Balsamic Vinegar is outline in the recipe but it is very versatile and goes with any green salad.

Ingredients & Substitutions

• Prosciutto goes famously with melon so the recipe riffs on that combination. In a pinch you could use bacon but it will change the profile to be less European.
• Shallots lend flavour. You could substitute onion, with red onion being my preference.
• Balsamic Vinegar - there are various levels of quality when it comes to Balsamic Vinegar. You don't need a super expensive one here since you will be mixing it with other vinegar as well. I use Kirkland's from Costco.
• Melons - the recipe calls for both honeydew and canteloupe melons. That is the most interesting combination but you you could make it with either melon only.

Suggested Menu

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Wine Pairing

You will more than likely be pairing your wine to your main dish but, if you serve this as its own course or as a significant part of a lunch menu, I would suggest a medium-bodied, low tannin red such as a Barbera or a Rhone blend. On the white spectrum a Soave or a Pinot Grigio would work well.

Melon and Crispy Prosciutto Salad

Crispy, salty prosciutto stands out against the sweetness of melon in this green salad with a balsamic /red wine dressing. Make a memorable starter with this refreshing salad!

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Appetizer

Cuisine: Italian

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 4 people

Ingredients

Salad

• ▢ 4 cups romaine lettuce chopped
• ▢ 4 slices prosciutto
• ▢ 1 cup honeydew melon 1" dice
• ▢ 1 cup canteloupe 1" dice
• ▢ 2 Tbsps whole almonds

Dressing

• ▢ 2 tablespoon shallots minced
• ▢ 2 tablespoon balsamic vinegar
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 tablespoon olive oil
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper

Instructions

• Put almonds in a resealable bag and roughly crush with a rolling pin. Spread almond pieces on a pie plate and roast in 375 degree oven approx 12 minutes. Check often since nuts can burn quickly. See Notes.
• On a microwaveable plate, spread prosciutto in a single layer. Microwave on high approx 4 minutes. Check after 2 minutes since ovens can vary widely. Allow to cool and crumble into fine bits.
• Mix melons and lettuce in large bowl.
• Mix dressing ingredients. Just before serving add almonds to the salad and toss with the dressing.
• Top with prosciutto bits and serve.

Notes

You can use only canteloupe or honeydew melon only but a mixture is most refreshing.

You can also air fry the nuts for about 8 minutes OR heat them in a dry frying pan over medium heat until they are toasted and fragrant(about 8 minutes).

If you are concerned about sodium content you can omit the salt in the dressing.

Wine Pairing

You will more than likely be pairing your wine to your main dish but, if you serve this as its own course or as a significant part of a lunch menu, I would suggest a medium-bodied, low tannin red such as a Barbera or a Rhone blend. On the white spectrum a Soave or a Pinot Grigio would work well.

 

Nutrition

Calories: 141kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 288mg | Potassium: 381mg | Fiber: 3g | Sugar: 12g

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