Categories: Salad
Ingredients
- 3 hearts of romaine, halved lengthwise
- Olive oil, for brushing
- 1 small honeydew melon and 1 medium cantaloupe, halved, seeded and cut into 1-inch thick wedges with rinds removed
- 8 thin slices prosciutto, torn
- 2 scallions, thinly sliced
- 1 1/2 tbsp. fresh lemon juice
- 1 tsp honey
Directions
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Heat grill to high. Brush romaine with oil; season. Grill romaine until charred, about 2 minutes per side. Transfer to cutting board; cut out and discard core. Chop leaves. Pat melon wedges dry. Grill melon until grill marks form, about 2 minutes per side. Divide romaine and melon among plates. Top with prosciutto and scallions. In a bowl, whisk lemon juice and honey. Drizzle over salad; season.