Cantaloupe with prosciutto, purslane, and Vidalia vinaigrette from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 295) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on August 29, 2021

    This is very good. The first time I made it I followed Acheson's instructions for the most part, but like bching I cut the prosciutto in strips. The next time I just cut the melon in cubes and tossed the melon and prosciutto with the purslane. Both work for me and perhaps I am just lazy but I would opt for the salad version more often.

  • bching on July 31, 2018

    Very good. I cut the melon thicker than instructed and also cut the prosciutto in strips--and would do it this way again. Delicious dressing and a great way to use purslane.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.