Melon & Mascarpone Salad

Delhi Summer is pure cruel. The hot winds, harsh sun & dry heat get to the best of us. I prefer making light salads for this season as these are high on fibre, taste & serve chilled. This one has a good balance of flavour as the sweetness of the melons complements the bitterness from the leaves and is cut by the creaminess of the mascarpone.
  • 1 Musk Melon
  • 350gm Mixed Leaves ( I source mine from Krishi Cress) 
  • 200gm Mascarpone
  • 20gm Melon Seeds
  • Prosciutto (Optional)
For the Dressing:

  • 10ml Olive oil
  • 1 Clove Garlic, crushed 
  • 2g Brown Sugar
  • 5ml Balsamic Vinegar 
  • 10ml Melon Juice
  • A pinch of Salt
  • Crushed Black Pepper
  • Dried Oregano
  • Clean the leaves thoroughly & chill.
  • Freeze the mascarpone for a few hours and carve out balls with a melon baller.
  • Make balls out of the melon too & chill.
  • Toast the melon seeds in a dry non-stick pan over low heat & set aside.
  • In a small bowl, mix all the ingredients together for the dressing.
  • Toss the leaves with all of the dressing in a large bowl.
  • Top with mascarpone, melon balls & melon seeds. Add ribbons of prosciutto if needed.
  • Serve chilled.


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