World Famous Recipes

Recipe from the cookbook The Italian Country Table by Lynne Rossetto Kasper.
Lynne says, “A melon salad is not a typical opening to a meal in Italy. I
certainly didn’t expect it when I Stayed at Le Frise, a guest farm in the
mountains of northern Lombardy. . . Emma dresses chunks of melon with black
pepper, vinegar and olive oil. She presents the melon on a bed of pale green
curly endive and snips dark green chives over the salad at the last moment.
Few things taste better with fresh goat cheese.”

Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed

Several pale green leaves from the center of a head of curly endive

Salt and freshly ground black pepper

2 teaspoons fruity extra-virgin olive oil

2 teaspoons white wine vinegar

2 teaspoons snipped fresh chives or scallion tops

With a melon baller, scoop out 1-inch balls from the melon and turn into a
medium bowl. Line an 8-inch white serving plate with the endive greens.

Sprinkle the melon with salt and pepper to taste. Gently toss with the olive
oil, then the wine vinegar. Spoon onto greens, scatter the chives over the
melon, and serve.

Make 4 servings.

Cantaloupe with Black Pepper, Oil, and Vinegar – Nutritional Information

I cannot guarantee the accuracy of the below information. All information is
intended for your general knowledge only and is not a substitute for medical
advice or treatment for specific medical conditions. You should seek prompt
medical care for any specific health issues and consult your physician
before starting a new fitness regimen.

Item Amount Fat Grams Calories WW Points

cantaloupe 1/201002

olive oil 2 teaspoons 10803

vinegar, white 2 teaspoons 000

Recipe Totals 101905

Recipe Makes 6 servings

Per Serving – 3 Fat grams, 48 calories, 1 WW points