Melon Carpaccio
Melon Carpaccio
1 cantaloupe, halved lengthwise and seeded
1.5 t fresh lime juice
1 T olive oil
6 thin lime wedges
salt and pepper to taste (coarse sea salt is yummy here)
tarragon leaves (optional)
1
Cut each cantaloupe half lenthwise into 3 wedges (6 total). Shave think slices from seeded side of melon wedge with vegetable peeler, stopping when you get close to the rind. ( A Y-shaped peeler works best). Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
2
Drizzle each serving with 1/4 t lime juice and 1/2 olive oil. Season with salt and pepper and serve with lime wedges.
3
Scatter 10 tarragon leaves on top (optional)
Ingredients
1 cantaloupe, halved lengthwise and seeded
1.5 t fresh lime juice
1 T olive oil
6 thin lime wedges
salt and pepper to taste (coarse sea salt is yummy here)
tarragon leaves (optional)
