Watermelon Salad with Mint and Crispy Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 ounces thinly sliced prosciutto |
3 pounds watermelon (including rind) |
6 radishes, quartered |
4 scallions, sliced |
1/4 cup fresh mint, torn |
1/4 cup salted peanuts, chopped |
2 tablespoons fresh lime juice |
1 tablespoon extra-virgin olive oil |
kosher salt and pepper |
Directions:
1. Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes. Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Break the prosciutto into pieces and sprinkle over the salad before serving.
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