Part fruit salad, part savory salad, this delicious mix of sweet watermelon and crispy prosciutto from Real Simple magazine is a delicious way to mix up your summer salad repertoire.
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Start to finish: 25 minutes
Servings: 4
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 lime juice
1 tablespoon extra-virgin olive oil
Kosher salt and ground black pepper, to taste
Heat oven to 400 F.
On a baking sheet, arrange the prosciutto in a single layer. Bake until crisp, about 8 to 10 minutes.
Meanwhile, 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 each salad with salt and pepper.
Break the cooked prosciutto into pieces and sprinkle over the salads before serving.
Recipe from the June 2008 issue of Real Simple magazine
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