Melon and Cured Ham Salad – French-Style Salad with Melon and Ham Recipe
A light summer salad that the French love to serve on the terrace when it’s too hot for a heavy lunch. Sweet, juicy melon is paired with salty ham and fresh mint, a bit like the Italian melon with prosciutto, but with a French twist thanks to the mustard dressing. Perfect as a starter before a barbecue or as a quick dinner on a hot day.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
- melon preferably cantaloupe or another sweet, ripe one - 1 piece
- cured ham thin slices, e.g. Black Forest ham - 120 g
- arugula washed and dried - 50 g
- fresh mint leaves only - 6 sprigs
- olive oil good quality, mild - 3 tablespoons
- balsamic vinegar - 1.5 tablespoons
- Dijon mustard you can use a milder French mustard if you don’t like it hot - 1 teaspoon
- honey - 1 teaspoon
- salt to taste, carefully, as the ham is salty
- black pepper freshly ground, to taste
- lemon juice freshly squeezed - 1 tablespoon
Main Ingredient:
melon
Preparation
- Cut the melon in half, scoop out the seeds with a spoon, then peel off the skin and cut the flesh into medium-sized cubes or wedges.
- Spread the arugula on a large platter or in a wide bowl so it covers the bottom in a thin layer.
- Arrange the melon pieces on top of the arugula, trying to distribute them evenly.
- Tear the slices of ham into smaller pieces with your fingers and scatter them among the melon pieces so it looks relaxed and natural rather than lined up neatly.
- Strip the mint leaves from the stems, tear them into smaller pieces, and sprinkle them over the whole salad.
- In a small bowl, mix the olive oil, balsamic vinegar, mustard, honey, lemon juice, a pinch of salt, and pepper. Whisk vigorously with a fork for about 30 seconds, until the dressing is smooth and slightly thickened.
- Taste the dressing and, if needed, add a little more honey if the melon isn’t very sweet, or more lemon juice if you prefer a tangier flavor.
- Just before serving, drizzle the salad with the dressing in a thin stream, trying not to soak it too much so the arugula doesn’t wilt.
- Serve immediately after dressing, preferably slightly chilled, as a starter or a light main dish.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje od razu po przygotowaniu. Jeśli zostanie, przechowuj ją w lodówce maksymalnie 1 dzień, ale rukola może zwiędnąć, a melon puści sok – przełóż do szczelnego pojemnika i zjedz jak najszybciej.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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