Melon Carpaccio


Melon Carpaccio

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March 29, 2017

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)


1Cut 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)