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This recipe is from
Chef David Burke, executive chef at David Burke & Donatella in New York City.
Photo by
Nancy Stohs/MCT.
Tomato Watermelon Salad With Prosciutto
Recipe Type:
Salad and Salad Dressing,
Watermelon,
Tomatoes,
Prosciutto
Yields: 4 to 6 servings
Prep time: 25 min
Ingredients:
2
tomatoes , cut into bite-size wedges
1 wedge each, red and yellow watermelon, cut into about 36 balls of each color (with melon baller)
3/4 cup extra-virgin
olive oil
1/2 red
onion, very thinly sliced
1 small cucumber, thinly sliced
1/4 cup freshly-squeezed
orange juice
Zest
of one (1) orange
2 tablespoons red wine vinegar
Basil, chopped
Salt and pepper to taste
Lettuce leaves
6 thin slices of prosciutto, baked in oven until crisp, then broken into wedges, as garnish
Preparation:
In a large bowl, toss tomatoes and melon
together with olive oil, onion, cucumber, orange juice,
orange zest, wine vinegar, basil, salt, and pepper. Let
marinate for one (1) hour.
Meanwhile, preheat oven to
350 degrees F. Place prosciutto slices on a baking sheet and place
in oven until crisp, approximately 15 minutes. Remove from oven and
break into wedges; set aside.
When ready to serve, line serving platter with lettuce
leaves.
Place marinated tomato/melon mixture on top of
the lettuce. Place prosciutto
wedges on top for a garnish.
Makes 4 to 6 servings.
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