There’s some flavour combinations that are considered classics for a reason. And one that is a surprising combination but a bonafide classic is rockmelon and prosciutto. The sweet rockmelon (or cantaloupe) with the subtle yet salty flavour bomb of prosciutto gives the palate a surprising and delightful combination. This time, I’ve made it into a dish with my rockmelon and prosciutto salad complete with a basil herb oil.
Rockmelon and prosciutto salad
There’s a few things that make this a beautiful salad. And it’s all about quality. Small amount of ingredients means it’s worth going in on making sure they’re quality. Sweet rockmelon that is not too firm, salty and good quality deli prosciutto and top it all off with some soft and creamy buffalo mozzarella. This really is a dish where the ingredients are able to shine individually.
Levelling up a classic
When I said earlier that rockmelon and prosciutto are a classic combo, I mean it. People of a certain generation may remember these being on cocktail menus along with oyster shooters and devilled eggs (something we’ve already made modern and cool!).
So, instead of it being served on the classic cocktail stick with a bit of balsamic and maybe a basil leaf – I’ve decided a beautiful salad with a side of delicious lamb or even just crusty rosemary focaccia bread is the way to serve this one.
Basil oil
Sometimes it’s given the (very 80s) drizzle of balsamic dressing and other times it’s served with a dash of honey. However, my rockmelon and prosciutto salad is a basil oil.
Making an infused oil may seem a little intimidating to some, but it’s actually really simple. You just need to blanch the basil leaves in some hot water to soften them and then just blitz it in the blender. It takes some patience to squeeze it through a cheesecloth (or even tea towel) but it’s worth the wait.
This oil is not limited to this dish. Oh no, this is a magic bottle of oil. I add it to fried eggs, cheesy gnocchi to cut through the richness or even some of my classic sandwiches. This recipe makes enough to store and start to give your recipes the kick they need.
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Images by Alanna Penna Photography.
Rockmelon and prosciutto salad
Ingredients
- 1/2 rockmelon peeled and sliced into wedges
- 150 g prosciutto 5oz thinly sliced
- 100 g basil leaves 3.5oz
- 1 cup extra virgin olive oil 230mL + 2tbsp extra
- 1/2 cup grapeseed oil 120mL
- 125 g buffalo mozzarella
- salt + pepper
Instructions
- Tear the basil leaves from the stem and discard of the stem.
- Bring a pot of water to the boil. Once boiling, turn off the heat and blanch the basil leaves in the hot water for 10 seconds to set the colour. Do not leave them in the water for much longer than this or they will brown. Using a slotted spoon, transfer the blanched basil leaves into a bowl of icy cold water. Leave to sit for several minutes or until cool.
- Using your hands, remove the basil leaves from the icy cold water and squeeze out as much water as possible.
- Place the basil leaves into a food processor with the oil and blend on high until well combined.
- Place a sieve over a bowl and line with cheesecloth or a chux. Pour the basil into the cheesecloth and leave to naturally strain. This can take up to 20 minutes. Give the cloth a squeeze to remove as much of the oil as possible. Transfer the oil to a sterilised jar and leave on your counter bench for up to 2 weeks.
- Prepare the salad by placing the rockmelon onto a large platter. Scatter the prosciutto over the rockmelon. Tear up the mozzarella and place over the rockmelon and prosciutto. Season with salt and pepper and drizzle 3tbsp of the basil oil all over. Serve immediately.
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