11 February 2013

Melon, Prosciutto & Lime Salad

Once a month we have Supper Club, there are 7 of us, well 6 at the moment while one is living in Singapore for a time, & each month one of us cooks.  We cook whatever takes our fancy, & increasingly it is chance to experiment & concoct new dishes which has allowed us all to try new dishes that otherwise we might not.

Some recent highlights chicken wrapped roast chicken, baked Alaska & Spanish rice with monkfish, saffron & red peppers. And if talking highlights I couldn’t not mention all the delicious goodies received at our Christmas Supper Club.  Among them dukkah, fudge, Pip’s Mum’s Special Christmas Sauce, spiced nuts & a jar of spiced plums.

We are currently in the midst of a quite spectacular Summer & our last Supper Club was most definitely light & Summery.  Polenta canapes topped with rocket & Parmesan as a tasty little pre dinner treat & for the main event Italian fish parcels, fish baked with olives, cherry tomatoes & capers so light & fresh.  To finish a strawberry cloud cake which was as lovely & pink as it sounds. In between the polenta & the fish was this salad, or very close to it.  That classic combination of melon & prosciutto with just a little twist or two.  

Melon, Prosciutto & Lime Salad, adapted only slightly from Teresa’s Supper Club & revisited at a weekend BBQ

Serves: 6-8 as a side salad


Baby cos leaves
½ honeydew melon peeled and thinly sliced
2 tbsp lime juice
Bunch mint leaves finely torn & a few extra for garnish
Juice of 1 lime
Another lime cut in to 8 wedges
10-12 slices prosciutto
1/2 cup toasted pistachios


Such as they are; place the cos leaves on a platter & top with the melon.  Drizzle with lime juice & scatter over the mint leaves & prosciutto. Sprinkle over the pistachios & garnish with a few sprigs of mint & serve immediately.

Pretty as a picture the flavours don’t disappoint.  The salty prosciutto such a good friend to the sweet melon.  The mint a burst of freshness alongside a little tang from the lime juice.  All topped with toasty nutty pistachios.

If you like this you might like this Haloumi & Chorizo Salad
One year ago Damsons



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