Who knew that four ingredients, assembled in the most simple fashion, could taste so delicious?! The key is to pick the most fragrant melon you can find and then cut it in super-thin slices – a process that releases the fruit’s exquisite aromas.
But that’s not all. It is the pairing of these four ingredients that is so marvelous: the lime, olive oil and fresh tarragon pair with the melon’s succulent flavors in the most wonderful way.
This recipe makes an easy but beautiful, absolutely scrumptious first course!
Food & wine pairing: Languedoc-Roussillon, Muscat with melon carpaccio
A dry Muscat (not to be confused with sweet Muscat!) from Languedoc-Roussillon is delicious here. The weight of the wine won’t over-power the lightness of this dish, and its exotic flavors pair beautifully with the melon.
Melon carpaccio with lime and tarragon
active time: 15 min
- 1 small ripe melon
- 1 1/2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh tarragon leaves
- Cut both ends off the melon and then skin it by slicing the skin off with a sharp knife from the top to the bottom. Cut the melon in half and seed it. Using a mandoline, slice the melon halves in 1/8” slices. Arrange the slices onto four plates, overlapping them to form a long row. Place the lime juice and olive oil in a small bowl and whisk until well blended. Drizzle over the melon slices. Garnish with the tarragon leaves and serve.