Chef Megan Mitchell

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Melon and Prosciutto Salad with Basil Chive Oil

  • Serves: 4
  • Complexity: easy
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Melon and Prosciutto Salad with Basil Chive Oil

Ingredients

  • 1 cup basil leaves, packed plus more for garnish
  • 1/2 cup roughly chopped chives
  • 3/4 cup high quality extra virgin olive oil
  • 1 Sugar Kiss cantaloup
  • 3 ounces thinly sliced prosciutto
  • Flaked sea salt, such as Maldon
  • Freshly cracked black pepper
  • Purple basil leaves, for garnish

Directions

  1. Fill a small sauce pot 3/4’s way full with water. Bring to a boil. Separately fill a small bowl with ice and water.

  2. Once the water boils, blanch the basil leaves for 45-60 seconds then remove and immediately shock in the ice water. Once cool drain and squeeze out all of the water from the leaves.

  3. Place the blanched basil leaves, chopped chives and EVOO in a high power blender. Blend on low, slowly raising the speed to high until smooth and bright green. Pour into a small bowl and keep cold until needed.

  4. Slice up the cantaloup. Begin by cutting off both ends so it can sit flat. Run your knife between the flesh and the skin, removing the hard outer rind. Cut the melon in half, remove the inner seeds and then cut into 3/4-inch thick half moon slices.

  5. Place the slices on a platter followed by the prosciutto, green and purple basil leaves, a drizzle of the oil and a sprinkle of flakey sea salt and pepper. Serve.

    Recipe Courtesy of Megan Mitchell

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