Reviews Add Rating & Review 35 Ratings 5 star values: 6 4 star values: 5 3 star values: 11 2 star values: 9 1 star values: 4
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Gallery Cantaloupe, Prosciutto, and Arugula Salad Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Ingredients Ingredient Checklist 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
Cook’s Notes Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days. Cook’s Notes Recipe courtesy of Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast.”
Gallery Cantaloupe, Prosciutto, and Arugula Salad
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Gallery
Cantaloupe, Prosciutto, and Arugula Salad
Cantaloupe, Prosciutto, and Arugula Salad
Cantaloupe, Prosciutto, and Arugula Salad
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 6
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 6
6
Ingredients
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 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.
Cook’s Notes Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.
Cook’s Notes Recipe courtesy of Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast.”
Cook’s Notes
Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.
Recipe courtesy of Emeril Lagasse, “Emeril 20-40-60 Fresh Food Fast.”
Reviews
Add Rating & Review 35 Ratings 5 star values: 6 4 star values: 5 3 star values: 11 2 star values: 9 1 star values: 4
Reviews
Add Rating & Review 35 Ratings 5 star values: 6 4 star values: 5 3 star values: 11 2 star values: 9 1 star values: 4
Add Rating & Review
35 Ratings 5 star values: 6 4 star values: 5 3 star values: 11 2 star values: 9 1 star values: 4
35 Ratings 5 star values: 6 4 star values: 5 3 star values: 11 2 star values: 9 1 star values: 4
35 Ratings 5 star values: 6 4 star values: 5 3 star values: 11 2 star values: 9 1 star values: 4
5 star values: 6 4 star values: 5 3 star values: 11 2 star values: 9 1 star values: 4
All Reviews for Cantaloupe, Prosciutto, and Arugula Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cantaloupe, Prosciutto, and Arugula Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
