Photo: Kana Okada; Styling: Sara Quessenberry
Yield
Makes 4 servings

How to Make It

Heat oven to 400° F.

Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes.

Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Break the prosciutto into pieces and sprinkle over the salad before serving.

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