Korean Melon & Prosciutto Salad
By Market Chef Maggie Perkins.
1 Korean melon, peeled, cubed
1 bunch of amaranth sprouts, cut through stems above dirt level
1 red onion, small, halved, sliced thinly
1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise
1 bunch basil, de-stemmed, leaves chopped small
1 medium lime, juiced
1 package Belle Vie Farm duck prosciutto, cut in bite-sized pieces
Texas Hill Country Olive Company vanilla fig balsamic vinegar
cracked black pepper & kosher salt
Optional: shishito peppers, de-stemmed, minced
Toss the melon, sprouts, onion, cucumber, basil, and shishito peppers (if using) in a large bowl. Juice lime over the bowl. Toss lightly. Season to taste with pepper and salt. Fold in prosciutto. Cover and chill for 15 minutes or more. Remove from the refrigerator and toss again. Plate individually. Drizzle balsamic vinegar over salad in a light stream.
Photos by Maggie Perkins