Cantaloupe Carpaccio | Vineyard
Sweet cantaloupe is complimented by a touch of zesty lime, rich olive oil, and fresh tarragon.
Ingredients
- 1 Cantaloupe, halved lengthwise and seeded
- 1 1/2 teaspoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 60 small fresh tarragon leaves
- Coarse sea salt, to taste
- 6 thin lime wedges
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.
Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil.
Scatter 10 tarragon leaves on top.
Season with sea salt and pepper and serve with lime wedges.
Serves 6.
Recipe courtesy of Sous Chef Tyler Williams of Vineyard Restaurant & Bar
