This colorful salad is the perfect addition to any springtime brunch table.
In today’s installment of Giada At Home, Miss de Laurentiis wows us again with a simple and delicious Italian-inspired dish.
We must have warm weather and sunny skies on our mind because this dish has “Under the Tuscan Sun” written all over it.
Giada de Laurentiis puts together a great springtime salad that will liven up any brunch or dinner time table. A delicious (and sort of unlikely) combination of grilled asparagus, melon, mozzarella, prosciutto, and pine nuts work harmoniously together.
I would take a cue from Giada and buy my melon pre-cut to save time. If you’re counting pennies, then buy a whole melon and do the prep work yourself, but we find it’s worth the few extra cents to buy the prepackaged version.
Also, we agree with Giada’s choice to use cantaloupe. Not only does it add a great pop of color to the dish, but we love that sweet flavor that blends so well with the other salty elements in the dish. Again, you can use your favorite melon but we strongly suggest cantaloupe.
Serve this dish as an antipasto appetizer for multiple course dinner, or as a side dish with a nice piece of grilled fish.
Grilled Asparagus & Melon Salad Ingredients:
- 2 ounces thinly sliced prosciutto
- 1 pound asparagus, trimmed
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fresh lemon juice
- ¼ small melon, peeled, seeded, and cut into ¾ inch cubes
- 4 ounces fresh mozzarella or burrata cheese, cut into ¾ inch cubes
- 2 tablespoons pine nuts, toasted
