Radicchio Melon Salad

Name: Radicchio Melon Salad
Prep time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 large head radicchio, cut into quarters, cores removed; 1 bunch fresh flat-leaf parsley, leaves picked; 8 thin slices prosciutto; 2 tsp. finely chopped shallot (from about 1 small shallot); 1/4 c. white wine vinegar; 1 tsp. Dijon mustard; 2 tbsp. honey; 1/2 c. extra-virgin olive oil; 1 (2 oz.) chunk Parmesan cheese; flaky sea salt; 1/2 small cantaloupe, peeled, seeded and thinly sliced

Published: Jul 29, 2015

radicchio melon salad with parsley and cheese and served in a white bowl

Emily Kate Roemer

Yields:

Prep Time:

15 mins

Total Time:

25 mins

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This sweet and bitter salad is crowned with crisp, salty prosciutto.

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Ingredients

1 large head radicchio, cut into quarters, cores removed
1 bunch fresh flat-leaf parsley, leaves picked
8 thin slices prosciutto
2 tsp. finely chopped shallot (from about 1 small shallot)
1/4 cup white wine vinegar
1 tsp. Dijon mustard
2 Tbsp. honey
1/2 cup extra-virgin olive oil
1 (2 oz.) chunk Parmesan cheese
flaky sea salt
1/2 small cantaloupe, peeled, seeded and thinly sliced

Directions

1. Step 1Preheat oven to 350 degrees F. Chop radicchio; place in large bowl ice water along with parsley leaves. Let soak 1 hour. In salad spinner; spin until very dry.
2. Step 2While radicchio soaks, line large rimmed baking sheet with parchment paper. Arrange prosciutto in single layer. Bake 7 to 10 minutes or until fat is golden brown. Remove from oven; let cool completely.
3. Step 3Meanwhile, in medium bowl, combine shallot, vinegar, and pinch of salt. To bowl with shallot, add mustard, 3/4 easpoon salt and pinch coarsely ground pepper, whisking to combine. Let stand 5 minutes. In small saucepan, heat honey on medium until syrupy, about 1 minutes. Whisk warm honey and oil into vinegar mixture, along with 1/4 teaspoon salt and pinch pepper.
4. Step 4Place radicchio and parsley in large bowl. Coarsely grate Parmesan over greens. Sprinkle with 1/2 teaspoon laky sea salt and pinch pepper. Drizzle 5 tablespoons honey vinaigrette over greens; toss until well-coated. Arrange on serving platter. Top with prosciutto and cantaloupe slices. Drizzle cantaloupe with 3 tablespoon vinaigrette. Sprinkle with additional flaky sea salt if desired.