Melon CarpaccioRomulo Yanes
Recipe information
Total Time
20 minutes
Yield
Makes 6 first-course servings
Ingredients
1 (3-lb) cantaloupe, halved lengthwise and seeded
1 1/2 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
60 small fresh tarragon leaves
Coarse sea salt (lightly crushed if grains are large) to taste
6 thin lime wedges
Special Equipment
a Y-shaped vegetable peeler
Preparation
Step 1
Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
Step 2
Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.
