Published on Emerils.com (https://www.emerils.com)

Recipe
Cantaloupe, Prosciutto, And Arugula Salad [1]

Cantaloupe, Prosciutto, And Arugula Salad

This salad is a great addition to an al fresco dinner in the heat of summer. So simple, so refreshing, so satisfying.

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6 servings
[2]

Ingredients

  • 1/4 cup champagne vinegar or white-wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup vegetable oil or vegetable-olive oil blend
  • 1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
  • 8 ounces fresh arugula, rinsed and spun dry
  • 1/2 cup thinly sliced red onion
  • 1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
  • 6 to 8 thin slices prosciutto, torn into bite-size pieces

Directions

  • In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.

  • In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.

  • Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

  • Helpful Hint: Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.

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Recipe Details

  • Source: Emeril 20-40-60 [5]
  • Dish Type: Salads [6]
  • Cuisine: Italian [7]
  • Cooking Method: Other [8]
  • Effort Level: Simple [9]

Tags

emeril 20-40-60 [10], 20 minutes or less [11], melons [12]

Reviews

Source URL: https://www.emerils.com/127412/cantaloupe-prosciutto-and-arugula-salad