Watermelon Carpaccio With Ricotta Salata Recipes

MINTED WATERMELON SALAD

Minted Watermelon Salad image

In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 12m

Number Of Ingredients 5

Ingredients

1 small (2 1/2 pounds) seedless red watermelon
1 small (2 1/2 pounds) seedless yellow watermelon
2 ounces ricotta salata
1/2 teaspoon coarse sea salt, preferably Maldon
3 tablespoons sliced fresh mint

Steps:

Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving platter.
Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle with salt and mint, and serve immediately.

WATERMELON CARPACCIO

Watermelon Carpaccio image

Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 5

Ingredients

6 thin slices prosciutto
1 baby watermelon (about 4 pounds)
2 scallions (green parts only)
Salt and pepper
2 tablespoons olive oil

Steps:

Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmedbaking sheet until crisp, 6 to 7 minutes.Let cool; break each into 2 or 3 pieces.
Remove rind of watermelon. Slice half the watermelon1/4 inch thick; reserve remaining melonfor another use. Transfer to a largeplatter. Refrigerate until ready to use.
Slice scallions (green parts only) ona very sharp bias. Sprinkle watermelonwith salt and pepper. Drizzle with2 tablespoons olive oil; top with prosciuttoand scallions.

SUMMER SQUASH CARPACCIO

Summer Squash Carpaccio image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

Nutrition Facts : Calories 154 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 173 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 5 grams

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