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Jamon Serrano And Cantaloupe Salad
serves 2-4
On the classic melon and jamòn serrano plate, the ham would be thinly sliced and shaped like cones. Or the melon would be thinly sliced and layered with the ham. We like this hybrid form, because you can easily divide the melon with the bits of ham evenly distributed.
1 medium, ripe cantaloupe
1/2 cup olive oil
1/3 cup sherry vinegar
1 lemon, juiced
1 carrot, grated
1 green onion, thinly sliced
12-16 slices jamòn serrano, chopped
prep: 10 minutes
total: 2 hours 10 minutes, includes 2 hours chilling
melon baller
medium bowl
grater
1. Halve the melon, scoop out the seeds and discard. Using a melon baller, scoop the cantaloupe into balls and add to a medium bowl.
2. Stir in the oil, vinegar, lemon juice and a sprinkling of salt and pepper. Add the carrot and green onion, and gently stir to combine everything. Chill for the balls for 2 hours.
3. Before serving, add the jamòn serrano and gently stir to combine.
2. Stir in the oil, vinegar, lemon juice and a sprinkling of salt and pepper. Add the carrot and green onion, and gently stir to combine everything. Chill for the balls for 2 hours.
3. Before serving, add the jamòn serrano and gently stir to combine.
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