Papaya and Prosciutto with Ginger Vinaigrette
Published by Harvard Common Press
This can be served as a first course or as a salad. Either way, the sweet, salty, and tart flavors will dance on your taste buds.
Popular in the Caribbean, Stone's Ginger Wine should be available from most well-stocked liquor stores elsewhere. If you can't find it, steep a 2-inch knob of fresh ginger in sherry for several days.
Total Timeunder 2 hours
OccasionBuffet, Casual Dinner Party
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texturechewy, crisp, fruity, meaty, salty, savory, spiced, sweet, umami
Type of Dishfirst course salad
- ½ cup Stone's Ginger Wine (see Notes)
- ½ cup water
- ¼ cup peeled and minced ginger root
- 2 tablespoons white wine vinegar
- 5 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 3 papayas or 1 large melon, peeled and sliced ½ inch thick
- 1 head loose-leaf lettuce
- 3 ounces prosciutto, cut into slivers
- Watercress or parsley sprigs
- 1 red bell pepper, cut into julienne strips
To make the dressing, put the wine, water, and ginger into a saucepan, and bring them to a boil over high heat. Reduce the heat, cover the pot, and simmer the ingredients ½ hour.
Uncover the pan, raise the heat, and reduce the liquid until only ¼ cup remains. Pour it into a bowl, and let it cool. Add the vinegar, and whisk in the oil, salt, and pepper.
Arrange the lettuce on a platter or on individual plates. Place the papaya or melon slices on top. Sprinkle the prosciutto on top, and spoon the ginger vinaigrette over all. Garnish with the watercress or parsley and red pepper, and serve.
1996 The Morgan Corporation, Ltd.