|My version of Giada De Laurentiis' Grilled Asparagus and Melon Salad|
Since Sean moved away to college, our eating habits have drastically changed. In order to cut out our evening snack, we started eating earlier-pretty much as soon as Kevin comes home from work. On the weekends, we sometimes eat only two meals- breakfast and “lunner”-our term for a late lunch/early dinner. Another change we’ve made is eating lighter weekday dinners-often soup or stew when it’s cold and salad when it’s warm.
This salad from Giada De Laurentiis is one of our favorites. When Sean lived with us, we often ate it with grilled chicken and whole wheat couscous. Now, it’s usually our entrée, and though it’s vegetarian, it’s completely satisfying.
|toasting the pine nuts|
|prosciutto, before and after|
|I like the asparagus a bit charred|
|I like to place dressing ingredients in a Mason jar and|
shake to combine. To me, it combines the dressing
better than using a whisk
Giada De Laurentiis' Grilled Asparagus and Melon Salad
2 oz. thinly sliced prosciutto
1 lb. asparagus, trimmed
2 tsp. & 2 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbsp. fresh lemon juice
12 oz. cantaloupe peeled, seeded and cut into 3/4-inch cubes
4 oz Burrata cheese
2 Tbsp. pine nuts
Place an oven rack in the center of the oven. Preheat the oven to 350ºF.
Place the pine nuts in a dry skillet over medium heat. Toast for a few minutes until slightly browned. Remove from heat and set aside.
Line a baking sheet with foil. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
Preheat a grill or grill pan. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
In a jar, combine the lemon juice and 2 tablespoons olive oil. Season with salt and pepper, to taste. Cover with lid and shake to combine
Arrange the asparagus on a platter. Spoon the melon and Burrata cheese on top of the asparagus. Drizzle with vinaigrette. Sprinkle the prosciutto and pine nuts on top and serve.