Spicy Melon Salad with Mint and Ricotta Salata (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 crenshaw melon peeled, seeded and diced into 1-inch cubes |
1 cantaloupe peeled, seeded and diced into 1-inch cubes |
2 teaspoons chili flakes |
3 tablespoons freshly chopped mint leaves |
1/2 cup extra-virgin olive oil |
sea salt |
freshly ground black pepper |
1 cup shaved ricotta salata cheese |
Directions:
1. In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper. Serve immediately topped with the shaved ricotta salata.
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