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Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed
Several pale green leaves from the center of a head of curly endive
Coarse salt and freshly ground black pepper
2 teaspoons fruity extra-virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons snipped fresh chives or scallion tops
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A very refreshing recipe from the cookbook 'The Italian Country Table' by Lynne Rossetto Kasper
Preparation Time 20 min | Cooking Time 0 min | 4 servings
Ingredients
Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed
Several pale green leaves from the center of a head of curly endive
Coarse salt and freshly ground black pepper
2 teaspoons fruity extra-virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons snipped fresh chives or scallion tops
Steps
- With a melon baller, scoop out 1-inch balls from the melon and place into a medium bowl. Line an 8-inch white serving plate with the endive greens.
- Sprinkle the melon with salt and pepper to taste. Gently toss with the olive oil, then the wine vinegar. Spoon onto greens, scatter the chives over the melon, and serve.
Calories: 29 Cal
Carbohydrates: 5.0g
Fat: 1.0g
Carbohydrates: 5.0g
Fat: 1.0g
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