Watermelon Salad with Mint and Crispy Prosciutto

Watermelon Salad with Mint and Crispy Prosciutto
Photo by Kana Okada

Ingredients

  • 6 radishes, quartered
  • 1 tablespoon extra-virgin olive oil
  • 3 pounds watermelon (including rind)
  • 6 radishes, quartered
  • 3 pounds watermelon (including rind)
  • 2 tablespoons fresh lime juice
  • 4 ounces thinly sliced prosciutto
  • + 11 more ingredients
    • ¼ cup fresh mint, torn
    • 4 scallions, sliced
    • ¼ cup fresh mint, torn
    • 4 scallions, sliced
    • ¼ cup salted peanuts, chopped
    • ¼ cup salted peanuts, chopped
    • Kosher salt and pepper
    • 2 tablespoons fresh lime juice
    • 1 tablespoon extra-virgin olive oil
    • 4 ounces thinly sliced prosciutto
    • Kosher salt and pepper

Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes. Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint,...

View full recipe at My Recipes

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