Early Summer Composed Salad Print Email

1/2 of a small ripe cantaloupe, seeds and rind removed, cut into rough 1-inch chunks
A few thin slices of prosciutto, torn into wide strips
1 ball of fresh mozzarella, cut into six slices
About 4 ounces baby arugula
1 TBS olive oil, plus more for serving
1 tsp. fresh lemon juice, plus more for serving
Crunchy salt, such as Maldon or fleur de sel
Freshly ground pepper
A small handful of Italian parsley leaves (optional)

Divide the melon, prosciutto, and mozzarella between two plates, arranging each item in its own little pile. Set aside.

Put the arugula in a medium bowl. In a small cup, whisk together 1 TBS olive oil, 1 tsp. lemon juice, and a pinch of salt. Drizzle the dressing over the arugula, and, using your hands, toss very gently. (Arugula bruises ridiculously easily. It’ll bruise if you even look at it wrong.) Put a handful of arugula on each plate, alongside the melon, prosciutto, and mozzarella.

Sprinkle a bit of salt and pepper over the mozzarella. Splash a bit of lemon juice over the melon. Drizzle the melon and mozzarella with olive oil. Sprinkle a bit of parsley over the plates, if you like. Serve, with plenty of crusty bread.

Yield: 2 servings

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