Melon Carpaccio

 In

Melon Carpaccio

Yields1 Serving
 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)

Directions

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)

Notes

Melon Carpaccio