Melon Carpaccio with Prosciutto

  • Preparation 20 MIN
  • Servings 4



  1. In a bowl, whisk together the lemon juice, mustard and egg yolk. While whisking constantly, add the oil in a thin stream. Season with salt and pepper. Set aside.
  2. Scoop out the seeds from the cantaloupe, slice it thinly and remove the rind. Lay overlapping melon slices on four plates.
  3. Brush the melon slices with the dressing. Garnish with prosciutto rosettes and watercress and season with a few grindings of pepper.

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Nutrition Facts

For 1 serving

Content % Daily Value
Calories 435  
Total Fat 37 g  
Saturated Fat 5 g  
Sodium (salt) 1515 mg  
Carbohydrates 8 g  
Fibre 1 g  
Protein 17 g