With very little time and so much to do, I’ll attempt to type the quickest post for a very easy and simple salad which I made a few weeks ago. We’re leaving for a short getaway and so, the house is in a bit of a mess- not ideal conditions for taking photos. My apologies. But I’ll come back with new recipes from Penang as hopefully (fingers crossed) we get to try out some new Malay dishes at a cooking course.
This salad came about after I saw delicious rock melons at the supermarket and the Prosciutto di Parma was on sale. That was the inspiration. Very practical.
Prosciutto Rock Melon Salad
Serves 2 as a main course
- 6 wedges of fresh honeydew/rock melon, cut into wedges, skin removed
- 8 thin slices of Prosciutto di Parma
- 4 cups of fresh arugula, washed, stemmed, dried
- Drizzle of extra-virgin olive oil
- Parmigiano-Reggiano cheese
- salt and freshly ground black pepper
- 1/4 cup Balsamic Syrup
Season the melon with salt and pepper.
Wrap two pieces of prosciutto around each wedge of melon.
In a bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly.
Mound the greens in the centre of serving tray.
Arrange prosciutto wrapped melon around salad.
Shave the cheese over the greens with a vegetable peeler.
Drizzle balsamic syrup over salad.
Balsamic Syrup (about 1/4 cup)
- 3 cups balsamic vinegar
In a medium-saucepan, over medium heat, add the balsamic vinegar.
Bring to a boil and reduce to a simmer.
Simmer until the liquid is reduced to about 1/4 cup, about 30 minutes or until syrup-like consistency.
Patience is key in waiting for the syrup consistency. It makes all the difference as the syrup is sweet and dense and wonderful with the peppery arugula leaves.
Remove from the heat and cool completely before drizzling on salad.
* the fumes while reducing the vinegar to a syrup is quite strong.
We had this salad for a lazy Sunday lunch with a glass of Bordeaux. If only all Sundays were this good…