Grilled Melon & Escarole Salad with Prosciutto

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Grilled Melon & Escarole Salad with Prosciutto
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 small heads escarole (1 1/2 lbs. total), halved lengthwise
  • Olive oil, for brushing
  • 1 small honeydew melon (about 2 1/2 lbs.) -- halved, seeded, cut into 1-inch-thick wedges and rind removed
  • 1 medium cantaloupe (about 3 lbs.) -- halved, seeded, cut into 1-inchthick wedges and rind removed
  • 8 thin slices prosciutto, torn
  • 2 scallions, thinly sliced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon honey

Preparation

Preheat a grill to high. Brush the escarole with oil; season with salt and pepper. Grill until charred and slightly wilted, about 2 minutes per side. Transfer to a cutting board; halve again lengthwise, core and coarsely chop.

Pat the melon wedges dry. Grill until grill marked, about 2 minutes per side. Divide the escarole and melon among plates; top the salad with the prosciutto and scallions.

In a bowl, whisk the lemon juice and honey. Drizzle over the salad; season.