Watermelon Salad With Mint and Crispy Prosciutto

Watermelon Salad With Mint and Crispy Prosciutto
Kana Okada
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preparation
25
minutes
cooking
25
minutes
other
0
minutes
Serves 4

Ingredients

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

Directions

  1. Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes.
  2. 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, and peanuts. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Break the prosciutto into pieces and sprinkle over the salad before serving.
     
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Protein 12 g
  • Carbohydrate 18 g
  • Sugar 12 g
  • Fiber 2 g
  • Fat 12 g
  • Sat Fat 3 g
  • Sodium 947 mg
  • Cholesterol 22 mg
What does this mean? See Nutrition 101.

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