Savory Shaved Cantaloupe Salad

November 15, 2016

 

Servings: 8 
 

Tip: For optimum flavor, pick a melon that is heavy and fragrant with stem ends that yield slightly when pressed.

 

 

 

 

 

 

 

Ingredients:
 

• 1 medium cantaloupe
• Olive Obsession balsamic vinegar (optional)*
• Olive Obsession olive oil*
• Sea salt black Cyprus or any flakey sea salt (also available at Olive Obsession)
• 2 Tbs chopped fresh mint, basil or tarragon
• Mild pepper, such as freshly ground sarawak green peppercorns or Aleppo-style pepper
• ¼ cup black olive slices (optional)

 

Preparation: 
 

Carefully remove the rind from the cantaloupe in a very thin layer with a knife; remove and discard seeds. Cut in half and very thinly slice each piece crosswise on a mandolin or by hand (a vegetable peeler can be useful here) to make ribbons. Arrange cantaloupe on a platter and drizzle with oil. *Have fun with your olive oil/balsamic flavor combinations!

 

Some of us at Olive Obsession prefer to use a fruity and peppery single varietal olive oil with no balsamic, while others like basil olive oil with our mango, lemongrass mint or peach balsamic.

 

Top with tarragon, Aleppo-style pepper, and sea salt. Black Cyprus sea salt makes creates a beautiful presentation, but is any flake will do the job. If you choose to add the black olives be sure to reduce the amount of flake salt you add.

 

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