Melon Basil Burrata Salad With Crispy Prosciutto Recipes

PROSCIUTTO, MELON, AND BURRATA SALAD RECIPE

Steps:

• Cut the rind off both of the melons, then cut into wedges.
• Line a plate with arugula or your greens of choice.
• Wrap each of the melon wedges with a slice of prosciutto, then place on top of the lettuce.
• Place dollop of burrata on top of each melon slice.
• Serve immediately.

WATERMELON, PROSCIUTTO & BURRATA SALAD RECIPE - (4.3/5)

Steps:

• Bring a small saucepan of water to a boil. Prepare an ice bath. Blanch basil leaves in boiling water for 1 minute. Remove with a slotted spoon and plunge into ice bath. Drain and pat leaves dry. Place garlic clove in boiling water for a few minutes to soften, if not using roasted garlic. Place basil leaves, garlic and olive oil in a blender and process until smooth. Pour mixture through a fine wire-mesh strainer lined with cheesecloth set over a bowl. Let stand until oil drips through, about 10 minutes. Discard solids. Combine cherry tomatoes, lemon juice and remaining 1 tablespoon oil in a bowl; toss to coat. Place watermelon on a serving dish. Top watermelon evenly with tomato mixture; drizzle generously with basil oil, and sprinkle with salt and pepper. Gently stir in arugula leaves. Top with cheese and prosciutto slices. Drizzle with basil oil and crushed red pepper. Garnish with thinly sliced basil and mint.