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Watermelon Carpaccio Recipe
Nb persons: 4
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| Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto. Ingredients 6 thin slices prosciutto 1 baby watermelon (about 4 pounds) | |
| 2 | scallions, (green parts only) |
| Salt and pepper | |
| 2 tablespoons | olive oil |
Directions
Preheat oven to 400 degrees. Bake 6 thin slices of prosciutto on a rack-lined rimmed baking sheet until crisp, 6 to 7 minutes. Let cool; break each into 2 or 3 pieces.
Remove rind of 1 baby watermelon (about 4 pounds). Slice half the watermelon 1/4 inch thick; reserve remaining melon for another use. Transfer to a large platter. Refrigerate until ready to use.
Slice 2 scallions (green parts only) on a very sharp bias. Sprinkle watermelon with salt and pepper. Drizzle with 2 tablespoons olive oil; top with prosciutto and scallions.
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