Melon and Cream Cheese Salad
2 servings
20 minutes
This exquisite salad with melon and cream cheese is the embodiment of freshness and sophistication. Its base is juicy melon infused with the aroma of spices, giving the dish a spicy Eastern touch. Creamy cheese enriched with lemon juice creates a delicate airy texture, while crunchy caramelized hazelnuts provide an unexpected contrast. Arugula and Parma ham add balance – a light bitterness and noble salty taste. Olive oil and grated lemon zest complete the composition, creating a harmony of aromas. This salad is a true gastronomic poem, perfect for summer dinners or festive aperitifs.
1
Prepare all the ingredients.
2
Melt sugar with a drop of water in a small saucepan.
- Sugar: 40 g
3
Add hazelnuts to the caramel, mix, spread on parchment, and let the caramel set.
- Hazelnut: 30 g
4
Chop the hazelnuts in caramel with a knife, not too finely.
- Hazelnut: 30 g
5
Remove seeds and skin from the melon and cut it into cubes with a side of about 2 cm.
- Melon: 300 g
6
Sprinkle the melon with a spice mixture and let it sit for 5-10 minutes.
- Shichimi togarashi spice blend: 1 teaspoon
7
Add a little salt to the cream cheese, add lemon juice, and whip.
- Cream cheese: 160 g
- Lemon juice: 10 ml
8
Place whipped cheese with a beautiful peak on the serving plate and sprinkle it with hazelnuts.
- Cream cheese: 160 g
- Hazelnut: 30 g
9
Top with arugula, Parma ham, and melon cubes.
- Rocket (arugula): 40 g
- Parma ham (prosciutto di Parma): 50 g
- Melon: 300 g
10
Drizzle the salad with olive oil, garnish with grated lemon zest, and serve.
- Lemon zest: to taste
