It's that time of year when the market is filled with the sweet perfume of the Charentais melon. A simple salad, using the finest ingredients, makes for the perfect cook's lunch on a hot summer day.
Melon and prosciutto salad with roquette and basil
Serves 6
3 ripe melons
6 thin slices prosciutto di Parma
2 handfuls of roquette
18 very pretty basil leaves
Sea salt and freshly ground black pepper
For the vinaigrette
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil.
In a small bowl, add the balsamic vinegar and olive oil. Stir together to form a broken vinaigrette.
Cut the melon in half lengthwise, remove the seeds, and slice the melon into 1-inch-thick wedges. Set aside.
In a medium bowl, toss the roquette with a drizzle of extra virgin olive oil and season with salt and pepper. Place the roquette in the center of chilled salad plates. Arrange the melon over the roquette. Drape a slice of prosciutto over and around them, leaving some of the melon and roquette peeking through. Drizzle with olive oil balsamic vinaigrette. Scatter the basil leaves on top, and grind a little black pepper over the salad.
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