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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Salad - Watermelon, Prosciutto & Mozzarella Recipe

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This recipe for Salad - Watermelon, Prosciutto & Mozzarella is from The Kingsbury Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups loosely packed fresh basil leaves
1 1/2 Cups olive oil, plus 1 Tbl, divided
6 cups chilled watermelon cubes
1 Pt cherry tomatoes, halved
1 Tsp Kosher salt
1 Lb mozzarella, cut up
8 Prosciutto slices
1 Tsp crushed red pepper
Directions:
Directions:
1. bring a small sauce pan of water to a boil
2. Prepare an ice bath
3. Blanch basil leaves in boiling water for 1 minute
4. Using slotted spoon, remove basil and put into ice bath
5. Drain and pat leaves dry
6. Place basil and 1 1/2 cup oil into a blender and process until smooth
7. Pour mixture through fine mesh strainer lined with cheesecloth into a bowl - about 10 minutes
8. Discard solids
9. Place watermelon on/in serving dish
10. Combine tomatoes, lemon juice and 1 tbl of oil, toss to coat
11. Top watermelon evenly with tomato mixture
12. Drizzle basil oil over salad
13. Sprinkle salt and pepper over salad
14. Top with cheese and prosciutto
15. Top with a drizzle of basil oil and crushed red pepper

 

 

 

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