Recipe information
Yield
4 Servings
Ingredients
1
/2 cup (packed) fresh basil leaves
1
/2 cup extra-virgin olive oil plus additional for drizzling
1
/4 cup fresh lemon juice
1
teaspoon sea salt
1
medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, peeled, seeded, thinly sliced
1
/2 pound thinly sliced Serrano ham or prosciutto
1
/4 cup Marcona almonds,* coarsely chopped
1
/4 cup chopped fresh parsley
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.