Sliced Melon with Serrano Ham, Marcona Almonds, and Basil Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon sea salt
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- Carbohydrate 26 g(9%)
- Cholesterol 40 mg(13%)
- Fat 10 g(15%)
- Fiber 3 g(13%)
- Protein 19 g(39%)
- Saturated Fat 2 g(10%)
- Sodium 1576 mg(66%)
- Calories 258
Preparation Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice, and 1 teaspoon sea salt in blender until smooth. Set aside. Divide melon among 4 large plates. Drizzle with basil oil. Arrange ham over melon. Sprinkle almonds and parsley over. Lightly drizzle additional extra-virgin olive oil over. Serve immediately. Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com
Preparation Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice, and 1 teaspoon sea salt in blender until smooth. Set aside. Divide melon among 4 large plates. Drizzle with basil oil. Arrange ham over melon. Sprinkle almonds and parsley over. Lightly drizzle additional extra-virgin olive oil over. Serve immediately. Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com
