Prosciutto and Melon Salad

  Between the two of us, it's my husband who is the foodie.  I am happy to go along and prepare anything as long as he buys and schleps the ingredients home which he is happy to do even though we don't have a car and it usually means several stops.

  And I am happy to eat it all especially with the great dishes he has been finding in his many good cookbooks and in the newspaper. 

 This summer we have been following a lot of the recipes in THE KITCHEN DIARIES, by Nigel Slater as they are a cinch to prepare and call for really fresh seasonal ingredients which we can easily get here.

  Yesterday we had the melon, prosciutto and mozzarella salad that you see above.  I prepared it with large chunks of everything so it didn't look too fussy.  The sauce is a simple lemon juice and olive oil vinaigrette with a bit of salt and pepper and some parsley chopped in.  I served it on a bed of mescalin lettuce and roquette.  That's all. 

 We have tried it with melon and mango and that is wonderful also, even more exotic.  Of course, make sure your melon has sat on it's pantry shelf until it is bursting with ripeness.   And put about 1 T lemon juice to 4 T of olive oil so it isn't too sour with the roquette underneath.     Enjoy.