Honey, mint and lemon dress a salad of paper-thin slices of melon "pappardelle."
Servings: Serves 4 to 6
- 1 honeydew
- 1 cantaloupe
- 1/4 watermelon , peeled and seeded
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon mint leaves , sliced into thin ribbons
Using a sharp knife, cut top and bottom ends off honeydew and cantaloupe. Stand honeydew on one of the ends and slice off skin. Repeat with cantaloupe. Using a vegetable peeler, peel the flesh of each into strips, until you reach the seeds. Place strips in a large bowl. Again, using the vegetable peeler, peel flesh of the watermelon into strips. Add to honeydew and cantaloupe.
In a small bowl, combine honey, lemon juice and mint. Pour over melon strips; toss gently. Serve in chilled shallow bowls.
Printed from Oprah.com on December 8, 2013
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