American

Cantaloupe Carpaccio

Name: Cantaloupe Carpaccio
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1/2 medium-sized cantaloupe; 1 tablespoon lime juice; 1 tablespoon honey; whole tarragon leaves; Aleppo pepper -- or crushed red pepper flakes; Malden sea salt; extra-virgin olive oil; lime wedges

Cantaloup Carpaccio is best in the peak of the melon season when the melons are sweet and ripe.

By Chef Laura Bonicelli

cantaloupemelontarragon

Prep Time

10 min

Cook Time

—

Total Time

10 min

Servings

4 servings

Ingredients

1/2 medium-sized cantaloupe
1 tablespoonlime juice
1 tablespoonhoney
whole tarragon leaves
Aleppo pepper -- or crushed red pepper flakes
Malden sea salt
extra-virgin olive oil
lime wedges

Instructions

1
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.
2
Combine the lime juice and honey in a small bowl. Brush onto the cantaloupe ribbons.
3
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.

Chef's Notes

Nutrition (per serving)

Calories

Protein

10g

Carbs

Fat

Fiber

11mg

Sodium