my kung-fu grip on summer

According to the calendar, fall has begun, but I am not quite ready to break out my wool sweaters and break into the butternut squash just yet. I have been too busy the past few days relishing in summer produce, zipping around town in shorts and sandals, and enjoying dinner on the patio. I guess it is some sort of seasonal resistance disorder.

It doesn’t help that the weather in Berkeley it has been a perfect 70 degrees, the sun has been shining and the produce at the farmer’s market is absolutely unbelievable. Tiffany at The Garden Apartment published a great post on the abundance at the farmer’s markets in September, and I can’t agree more. During this time of year you have the opportunity to create pretty much anything, and the hard part is trying to narrow down the choices.

This is a salad that I have seen in a few cookbooks, and I wanted to make it all summer but for some reason it just didn’t happen. So I was excited when I saw it on the menu at A Cote (Oakland, CA), and even happier when I confirmed what a delightful combination the melon and prosciutto make. The best part about this salad? It is so, so, so easy to put together.

If you are not familiar with prosciutto, get ready to make a new best friend. Served raw with fruits and salads, or crisped up to top soups and pasta dishes, a bit of prosciutto can send almost any dish over the top. I usually opt for the real-deal imported prosciutto from Parma or San Daniele, and I’d avoid any pre-sliced option that you may find in the cooler display case. For this recipe and for any other raw prosciutto applications in salads, you’ll want the butcher or counter clerk to slice the prosciutto very thin, almost so it is transparent.

prosciutto, melon, and radicchio salad

(serves 4)

The recipe calls for one ripe melon but I decided to buy two so I would have a color contrast. If you buy two you’ll have extra, so I would cut it all up and then pack up the leftover melon for snacking.

• sea salt
• fresh ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1 head of radicchio, thinly sliced (chiffonade)
• 8 thin slices of prosciutto
• 1 ripe melon, thinly sliced
• a few mint leaves, thinly sliced

In a medium mixing bowl combine the olive oil, red wine vinegar, and a pinch of sea salt and pepper. Whisk vigourously so all of the ingredients are well incorporated. Add the sliced radicchio and toss to coat.

Place four salad plates on the counter and lay 2 slices of prosciutto on each. Add the radicchio salad to the center and arrange the melon slices around the radicchio, forming a ring. Garnish with the thinly sliced mint and serve.

Hankering for some more prosciutto recipes??

Simply Recipes: Papaya, Prosciutto and Lime Salad

Bitten: Prosciutto Soup

Orangette: Braised Endive with Prosciutto

La Tartine Gourmande: Prosciutto, Radish & Honey Tartine

Tagged as: salads