I’m spending the last weekend of the summer in Montauk and I wanted to make a salad last night that evoked that warm-but-chilly late afternoon air. We opened a bottle of wine and divided the duties in the kitchen: the Dr. cranked up the grill while I stayed indoors to prepare the side dishes. Earlier in the day, we stopped by the Amagansett vegetable stand to buy fresh produce. I was inspired by the fresh mozarella and the fragrant melons, as well as the spicy arugula and extra large parsley leaves. A quick stop at the deli got me some prosciutto to add.
a small chunk of a melon, sliced in slightly larger pieces than the mozarella
a few pieces of prosciutto, torn
fresh mozarella, sliced in small pieces
a handful of parsley, roughly chopped
a handful of arugula, roughly chopped
juice from half a lemon
oil, salt, pepper
1. In a small bowl, make the dressing. Whisk in lemon juice with the olive oil and season with salt and pepper. Set aside.
2. In a salad bowl, toss in the melon cubes with the mozarella. Add in prosciutto and the greens. Gently dress with lemon juice and olive oil mixture so that the salad doesn’t muddle.
Try bresaola if you don’t like pork