Cantaloupe Carpaccio
Cantaloup Carpaccio is best in the peak of the melon season when the melons are sweet and ripe.
Equipment
- mandoline
Ingredients
- 1/2 medium-sized cantaloupe
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- 1 tablespoon lime juice
- 1 tablespoon honey
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- whole tarragon leaves
- Aleppo pepper -- or crushed red pepper flakes
- Malden sea salt
- extra-virgin olive oil
- lime wedges
Instructions
- Remove the seeds from the cantaloupe half and cut in half. Remove the rind in a very thin layer with a paring knife. It is fine to have some green left. Cut the cantaloupe flesh crosswise using a mandoline to make ribbons.
- Combine the lime juice and honey in a small bowl. Brush onto the cantaloupe ribbons.
- Arrange the ribbons on a platter, looping around to look like noodles. Top with tarragon and sprinkle with pepper and salt. Drizzle with olive oil. Serve with lime wedges.
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Notes
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 40kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 11mgPotassium: 184mgFiber: 1gSugar: 10gVitamin A: 2334IUVitamin C: 26mgCalcium: 6mgIron: 1mg
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