June 29, 2023

Melon Prosciutto Arugula Salad

A Delightful Summer Salad

I enjoyed this dish last summer in Arles, France. It was simple yet exquisite, consisting of a plate of melon, Spanish ham, fresh whipped cream, a drizzle of raspberry syrup, and fresh arugula. The dish was perfect for a 93-degree day and eating outside at a French bistro. The ingredients were simple, and the presentation was beautiful. I took a photo of it so I could replicate it at home.

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Replicating a dish from a restaurant may not result in an exact match, but it can inspire you to create a similar, delicious dish. Here's how I replicated this dish.

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Melon Prosciutto Arugula Salad

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You can serve it as a main course or a small serving for a starter. If you have picky eaters at your table, they may enjoy only the melon and ham with a dollop of cream. Nevertheless, you can still serve one dish to please everyone.



Cut the melon in half and remove the seeds. Then, scoop out the melon using a teaspoon or a melon baller tool. Alternatively, you can simply slice the melon.

Plate the melon with slices of prosciutto or Spanish ham, arugula, and homemade whipped cream. Slice a few cherry or grape tomatoes for garnish.

For homemade whipped cream, you can find a recipe here. Milk frothers work well for making whipped cream when you only need a small amount.

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I made this version when I was on vacation and out of arugula. I replaced the arugula with some micro-greens on hand. It was delicious, and is an easy quick lunch to make while on vacation. 
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I also add a tiny drizzle of balsamic vinegar.

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This is the only brand I will use.  It is just slightly sweet, not overpowering or too sweet. You can find it here

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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