Grilled Asparagus and Melon Salad
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.
Makes 4 to 6 servings
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
directions
- 1 Place an oven rack in the center of the oven and preheat the oven to 350°F.
- 2 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.
- 3 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.
- 4 Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- 5 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.
- 6 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.
- 7 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.
Have a great weekend
I see a lot of recipes that call for meat with fruit and I just can't make myself try it.
ReplyDeleteMatt doesn't like the idea either, but when I produce something with meat and fruit he enjoys it. Melon and prosciutto go way back and are a delicious combination.
DeleteThe crunch of the pine nuts and baked proscuitto would make this recipe, Jo. I love pine nuts in a salad for that reason.
ReplyDeleteMe too Pinky. Not sure why I don't use them more often.
DeleteHi Jo - this sounds a good idea .. I often put grilled tangy bacon or bacon snippets to top my food off ...but one of my earliest recipes ...was a melon, tomato and cucumber salad served with herby bread ... always refreshing .. I enjoy fruit with meat ... then a few pine nuts sprinkled over too ..
ReplyDeleteCheers good fresh food .. with a topping of taste - proscuitto chips .. sounds interesting - but perhaps too moorish! Interesting to think about .. Hilary
I will certainly be making it - only thing I don't have is the pineapple. Don't have the asparagus either, might buy some though even if I have to throw the ends away.
DeleteI have never acquired the taste for asparagus. Or Brussell sprouts. Almost all the other vegies are my friends.
ReplyDeleteI, on the other hand, am nuts about asparagus and write about it frequently during the season. I cry when the fresh, farm grown asparagus is no longer available. I used to love Brussell Sprouts but my tastes have changed somewhat in recent years.
DeleteMeat with fruit ~ my favorite combo is pancakes with raspberries and bacon. Lovely sounding recipe Jo. Thank you.
ReplyDeleteAh, now what do you mean by pancakes. To me, originally they are what we called the French Crêpe in England. In this neck of the woods pancakes are more like what we called flapjacks. However, the combination of raspberries and bacon sounds delicious.
DeleteHi Jo,
ReplyDeleteI do like the combination noted in the recipe. It seems that food combinations that might appear weird together, can work out very well. Speaking of pancakes, we have the Staffordshire oatcake, which is basically a fat pancake that looks like a facecloth.
Hope you had a lovely weekend.
Gary
Think I have eaten those at some time or another, sound familiar. Used to like Welsh pancakes too with butter. They are rather like the pancakes here aren't they?
DeleteThat's a combination I wouldn't have considered. But why not? It looks and sounds very tasty. Thanks for opening my mind to new recipes - and ones that don't include chocolate.
ReplyDeleteLots of my recipes do include chocolate though Robyn.
DeleteI don't usually pair meat with fruit, but I'd be willing to give this recipe a try. I like asparagus a lot. Thanks for sharing this recipe, Jo. Have a wonderful weekend!
ReplyDeleteFruit and meat go very well together. I like asparagus a lot too.
DeleteThanks