Wolfgang Puck's Cantaloupe Salad With Prosciutto & Ice Wine Dressing Recipe

Feb 25, 2014 3:00 pm

The master chef reinvents prosciutto-wrapped melon

Wolfgang Puck's salad combines traditional Italian antipasto ingredients with an ice wine dressing.
Wolfgang Puck's salad combines traditional Italian antipasto ingredients with an ice wine dressing.
 

Prosciutto y meloni, or prosciutto-wrapped melon, is a favorite appetizer or first course in Italy and throughout Europe. Who better than Austrian-born chef Wolfgang Puck to reimagine this simple, elegant dish as a salad for the perfect start to your meal?

Says Chef Puck, who created this preparation for the Macy's Culinary Council: 

"Melon and prosciutto are classic Italian antipasto partners. Here, I’ve made them the centerpiece of a simple, flavorful salad, lightly coated with a sweet-and-tangy dressing."

Servings: 8

Ingredients

2 ripe cantaloupes
1/4 cup ice wine (Eiswein) or other sweet white dessert wine
2 tablespoons extra virgin olive oil
2 teaspoons champagne vinegar
1 tablespoon balsamic vinegar (preferably aged)
Salt and freshly ground black pepper
8 thin slices prosciutto
4 cups baby mache or butter lettuce leaves, loosely packed
Directions: 

For the salad:

  1. With a sharp knife, cut each cantaloupe in half through the stem end. Using a spoon, scoop out and discard the seeds and strings from each half. Then, with a large, sharp knife, cut each melon half into slices about 1/4-inch thick.
  2. With a paring knife, neatly cut away the rind and any hard, pale or green flesh from each slice, leaving just the ripe orange fruit. Arrange the cantaloupe slices in a large, shallow dish. 

For the ice wine dressing: 

  1. In a small bowl, stir together the wine, olive oil, Champagne vinegar and balsamic vinegar and season with salt and pepper.
  2. Drizzle 1 1/2 tablespoons of the dressing over the cantaloupe slices and turn the slices to coat evenly. (At this point, the dish may be covered and refrigerated for no more than 1 hour before continuing.) 

For assembly:

  1. Divide the cantaloupe slices evenly among individual serving plates. Drape 1 prosciutto slice over the cantaloupe slices on each plate.
  2. Put the mache leaves in the shallow dish you used for dressing the cantaloupe slices, add the remaining dressing, and toss until the leaves are evenly coated.
  3. Arrange the mache attractively on each plate, dividing it evenly. Serve immediately. 

Try out these other Wolfgang Puck recipes on Food Republic:

Level of Difficulty: 
Easy
Prep Time: 
30 minutes
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