Melon Carpaccio

Melon Carpaccio
Photo by Romulo Yanes


  • 1 ½ teaspoons fresh lime juice
  • 6 thin lime wedges
  • 60 small fresh tarragon leaves
  • Coarse sea salt
  • 1 3-lb cantaloupe
  • 1 Y-shaped vegetable peeler
  • 1 tablespoon extra-virgin olive oil

Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting s...

View full recipe at Epicurious


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