Melon Carpaccio with Prosciutto
Melon Carpaccio with Prosciutto
Ingredients
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) Dijon mustard
- 1 egg yolk
- 1/2 cup (125 ml) vegetable oil
- 1/2 cantaloupe
- 12 thin slices Island's raw ham
- 1 cup (250 ml) watercress
- Salt and freshly ground pepper
Instructions
- In a bowl, whisk together the lemon juice, mustard and egg yolk. While whisking constantly, add the oil in a thin stream. Season with salt and pepper. Set aside.
- Scoop out the seeds from the cantaloupe, slice it thinly and remove the rind. Lay overlapping melon slices on four plates.
- Brush the melon slices with the dressing. Garnish with prosciutto rosettes and watercress and season with a few grindings of pepper.
Melon Carpaccio with Prosciutto