Cold cut and melon
Melon and cold cut meat are an excellent, light and summery pairing. Usually, the meat is thinly sliced Parma ham. I bought thin slices of roast beef to accompany the melon juice vinaigrette.
|
800 g |
thinly sliced roast beef |
|
1 each |
watermelon and Cavaillon melon |
|
1 bunch |
flat parsley |
|
1 |
red chilly pepper |
| 1 |
lemon |
|
|
salt |
|
|
rapeseed oil |
-
With a Melon Baller – a small scooper – cut balls out of the halved and de-seeded melons – about 8 to 12 balls, mixed for each plate. Cut the rest of the melon flesh into cubes and blend it to a juice in a blender.
-
Sieve the juice to remove the fruit fiber.
-
Finely chop a handful of flat parsley, and if you like the little red chilly pepper. If you don't like it too hot, remove the seeds before you chop it.
-
Put the melon juice with four tablespoons of oil and the parsley with the chilly pepper in a bowl and mix well. Add one tablespoon lemon juice to the vinaigrette and season with salt. If the vinaigrette is too sweet, add a little more lemon juice until it's balanced.
Serve | loosely drape the roast beef on the plates, add the melon balls and some leaves of flat parsley. Finally, drizzle the vinaigrette over the meat.
