Melon Ribbons With Bresaola Recipes

BITTER-GREENS SALAD WRAPPED IN PROSCIUTTO

Bitter-Greens Salad Wrapped in Prosciutto image

Serve the salad with thinly sliced prosciutto and roll the greens inside each piece.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

1/2 cup pecans
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch red dandelion greens, trimmed (4 cups), or any bitter greens
3 ounces Medjool dates (about 12 small), halved and pitted
4 ounces Stilton blue cheese, crumbled
1 tablespoon fresh lemon juice
Thinly sliced prosciutto, for serving

Steps:

Preheat oven to 350 degrees. Toss pecans with 1 tablespoon oil, and season with salt. Spread on a rimmed baking sheet, and bake until fragrant and edges begin to darken, 10 to 12 minutes. Let cool, then coarsely chop.
Combine dandelion greens, dates, and half the Stilton in a bowl. Toss with lemon juice and remaining 2 tablespoons oil, and season with salt and pepper. Arrange salad on a platter. Sprinkle with pecans and remaining cheese. Serve with prosciutto.

MELON RIBBONS WITH BRESAOLA

Melon Ribbons with Bresaola image

A new take on a classic combination. Instead of prosciutto, this playful first course or hot-weather lunch mixes melon with bresaola, the Italian air-dried beef.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 8

Ingredients

1 cantaloupe, not too ripe, cut in half crosswise, seeds and rind removed
1 honeydew melon, not too ripe, cut in half crosswise, seeds and rind removed
1 Crenshaw melon, not too ripe, cut in half crosswise, seeds and rind removed
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup mint leaves, coarsely chopped
1/4 pound bresaola, sliced paper thin

Steps:

Using a sharp vegetable peeler, shave along cut edge of each melon half to make long, thin, flat strips. Carefully lift melon strips into a large bowl.
Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.
Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.

MELON BOWLS WITH FRUIT SORBET

Melon Bowls with Fruit Sorbet image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 small to medium ripe cantaloupe melons
1 lime, juiced
1 pint fruit sorbet (your favorite flavor)

Steps:

Trim a 1/2-inch from each end of both cantaloupes, then half the cantaloupe right down the middle. Scoop out all the seeds and discard.
Set the melons on a sheet pan and sprinkle the inside with the lime juice. Fill the melon bowls with the fruit sorbet when you are ready to serve.

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