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Watermelon Salad with Mint & Crispy Prosciutto

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


4 ounces thinly sliced prosciutto

3 pounds watermelon (including rind)

6 radishes, quartered

4 scallions, sliced

1/4 cup fresh mint, torn

1/4 cup salted peanuts, chopped

2 Tablespoons fresh lime juice

1 Tablespoon Extra Virgin Olive Oil

1/4 teaspoon Kosher salt

1/8 teaspoon pepper

Adapted From:

Sweet watermelon, crunchy veggies and salty prosciutto and peanuts make for an explosive salad

Heat oven to 400F. Arrange prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes.

Trim and discard rind from watermelon. Cut flesh into ¼-inch thick triangles. Place the watermelon in serving dishes and sprinkle with radishes, scallions, mint and peanuts. Drizzle with lime juice and oil. Season with  salt and pepper.

Break prosciutto into pieces and sprinkle over salad before serving.