Melon & Smoked Meat Salad Recipe
Ingredients
| Cantaloupe melon | 4 Pound | |
| 1/4 pound edible-pod peas, ends and strings removed | ||
| 1 smoked chicken (2 1/2 to 3 lbs.), 1/2 pound thinly sliced pastrami, 1/3 pound sliced dry salami, or 1/4 pound thinly sliced prosciutto | ||
| Herb Dressing | ||
| 3 or 4 butter lettuce leaves | ||
Directions
Scoop out (or pick out) and discard melon seeds; cut off and discard rind.
Cut melon lengthwise into 1-inch-thick wedges and set aside.
In a 2- to 3-quart pan, boil peas in 1 inch water until bright green (about 30 seconds); drain.
Plunge peas into cold water; drain.
Set aside.
Pull off and discard chicken skin.
Pull meat from bones and tear into bite-size pieces; discard bones.
(If using pastrami or other meat, do not cut into bite-size pieces.) Prepare Herb Dressing.
On a large platter, arrange melon, peas, and chicken pieces (or sliced meat).
Garnish with lettuce leaves.
Moisten with a small amount of dressing; pass remaining dressing at the table.
Cut melon lengthwise into 1-inch-thick wedges and set aside.
In a 2- to 3-quart pan, boil peas in 1 inch water until bright green (about 30 seconds); drain.
Plunge peas into cold water; drain.
Set aside.
Pull off and discard chicken skin.
Pull meat from bones and tear into bite-size pieces; discard bones.
(If using pastrami or other meat, do not cut into bite-size pieces.) Prepare Herb Dressing.
On a large platter, arrange melon, peas, and chicken pieces (or sliced meat).
Garnish with lettuce leaves.
Moisten with a small amount of dressing; pass remaining dressing at the table.
Chef
