Ah, the fruit and meat combination. I'll admit when I first heard of rockmelon and prosciutto together (or parmaham as it was called because I was visiting Scotland), I thought it was the weirdest thing. I was served a wedge of rockmelon and laced around it was a string of prosciutto. Two things I loved, but had never tried together. I braced myself and took a bite. Since then this has been one of my favourite 'weird combos'. The saltiness of the prosciutto and sweetness of the rockmelon make the most complimenting and juicy flavours. Don't be afraid to try it!
We had some guests coming over for dinner which means a salad needed to be made. Salads are those great things that almost everyone likes and that goes well with many dishes. Whenever we have visitors over I always manage to whip up a salad to accompany the table.
The second best thing about the salad (apart from the fruit and meat duo which we established already) is the dressing. I'm a big fan of mustard, and when combined with some beautiful olive oil and white wine vinegar you can create the most delicious dressing. Forget those fatty and sugary dressings offered at the supermarket. If you've got mustard, olive oil and vinegar on hand you can get away with making your own. It will be a lot tastier, healthier and cheaper.
1 bag of rocket
1 rockmelon, halved, peeled, seeded and cut into bite sized pieces
175 g of prosciutto, torn into pieces
1 red onion, thinly sliced
1 teaspoon Dijon mustard
2 tbsp olive oil
1/4 cup of white wine vinegar
Salt and Pepper to taste
1 shallot, finely diced
1 teaspoon minced garlic
To make the dressing:
Combine shallot, garlic, vinegar, mustard, thyme, salt and pepper and mix to combine. Continue mixing and slowly pour the olive oil slowly until it’s fully incorporated. Set aside.
To make the salad:
Place a handful of rocket in the bowl, sprinkle over a pinch of red onion, a handful of rocket pieces and a few pieces of prosciutto. Add another layer of rocket and repeat. Leave some onion for garnish at the end. This should make your salad nice and even.
Once filled to the top of the bowl, pour over the dressing. To combine it throughout the salad I like to shake/vibrate the bowl across the bench top. This keeps all of your ingredients in place (for the most part) while letting the dressing sink and swirl through the salad.
Garnish with some red onion and serve.
This recipe was inspired by Martha Stewart.
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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