Sliced Melon With Serrano Ham, Marcona Almonds, And Basil Oil
- 1/2 cup (packed) fresh basil leaves
- 1/2 cup extra-virgin olive oil plus additional for drizzling
- 1/4 cup fresh lemon juice
- 1 teaspoon sea salt
- 1 medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, peeled, seeded, thinly sliced
- 1/2 pound thinly sliced Serrano ham or prosciutto
- 1/4 cup Marcona almonds,* coarsely chopped
- 1/4 cup chopped fresh parsley
- Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice, and 1 teaspoon sea salt in blender until smooth. Set aside.
- Divide melon among 4 large plates. Drizzle with basil oil. Arrange ham over melon. Sprinkle almonds and parsley over. Lightly drizzle additional extra-virgin olive oil over. Serve immediately.
fresh basil, extravirgin olive oil, lemon juice, salt, cantaloupe, serrano ham, marcona almonds, parsley
Taken from www.epicurious.com/recipes/food/views/sliced-melon-with-serrano-ham-marcona-almonds-and-basil-oil-354331 (may not work)