Grilled Melon And Prosciutto Pasta Salad Recipes

ASPARAGUS WITH GRILLED MELON SALAD

Asparagus with Grilled Melon Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 small cantaloupe melon, peeled, seeded and cut into 1/2-inch slices
1 tablespoon olive oil
1 cup cherry tomatoes, quartered
1 tablespoon chopped fresh mint
2 teaspoons lime juice
1 teaspoon Calabrian chile paste
Kosher salt
1 stick (8 tablespoons) unsalted butter, cold, cut into 8 pieces
2 sprigs fresh thyme, leaves stripped
1 pound asparagus, trimmed
Ricotta salata, shaved with a vegetable peeler, for serving, optional

Steps:

Heat a grill pan over medium-high heat.
Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.

GRILLED MELON AND PROSCIUTTO PASTA SALAD

Grilled Melon and Prosciutto Pasta Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon Dijon mustard
1/4 cup champagne vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh tarragon
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
4 ounces sliced prosciutto, cut into thin strips
1/2 cantaloupe, rind removed, cut into wedges
1 pound farfalle pasta, cooked and cooled
1 cup pitted Castelvetrano olives, halved

Steps:

For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.
For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.
Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.
Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.

GRILLED PROSCIUTTO-WRAPPED MELON

Grilled Prosciutto-Wrapped Melon image

While you can't go wrong with the classic cantaloupe and prosciutto pairing, feel free use any melon and cured meat you like. All the skewers need is a quick turn on the grill, and appetizers are served!

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

Honeydew, cantaloupe, or watermelon, cut into wedges
Cured meat, such as salami, bresaola, or prosciutto, sliced paper-thin
Lime wedges, for serving

Steps:

Skewer melon wedges; wrap each with a slice of cured meat; and grill, flipping once, 1 to 2 minutes. Spritz with lime juice; serve.

GRILLED ASPARAGUS AND MELON SALAD

Grilled Asparagus and Melon Salad image

This salad is a new twist on the classic combo of melon and prosciutto. Grilled asparagus keeps a slight crunch and also has a smoky char to it that pairs with the creaminess and subtle flavor of mozzarella and the fruitiness of melon. To top it off: crumbled prosciutto. I've always loved the salty tang of prosciutto, but since I started baking thin slices of it to make brittle, crispy chips, my love has become a full-blown obsession; they just seem to make everything taste better.

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 ounces thinly sliced prosciutto
2 tablespoons pine nuts
1 pound asparagus, trimmed
2 tablespoons plus 2 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 small melon (about 12 ounces), peeled, seeded, and cut into 3/4-inch cubes
4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes

Steps:

Place an oven rack in the center of the oven and preheat the oven to 350°F.
Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.
Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.
In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.

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