Summer Melon Carpaccio with Julia Sherman and Sara
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A Note From feedfeed
Watch Julia Sherman, from @saladforpresident, and food editor Sara make the easiest, most refreshing cantaloupe carpaccio!
Recipe Card
ingredients
- 1 (2¼- to 2½-pound) melon, such as cantaloupe, muskmelon, or Crenshaw
- 3 tablespoons high-quality extra-virgin olive oil
- 25 fresh sage leaves, stemmed and thinly sliced
- Flaky salt, to taste
Method
Step 1
Cut the melon in half and remove the seeds. Cut into quarters and cut off the skin. Cut into long, very thin strips on a mandolin. Pile onto a serving platter, curling the melon onto itself, twisting it to achieve volume.
Step 2
Put the oil in a small frying pan and set over medium-high heat. When the oil is hot, add the sage and cook for 30 to 60 seconds. Spoon the sage evenly over the melon and drizzle the oil on top.
Step 3
Season generously with salt and serve.
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