On a hot sticky summer day, this colorful, no-cook salad of prosciutto, melon, mozzarella and arugula belongs at the center of your table. Eating salty prosciutto with sweet melon is so classic, the combination of cured meats and fruit dates back to ancient Rome. Wrapping slivers of melon in prosciutto is still a go-to antipasto throughout Italy, but this rendition adds peppery arugula and creamy mozzarella to make it more of a salad. Make it a meal alongside braised beans and focaccia, or whatever’s coming off the grill.
INGREDIENTS
· ¼ cup fresh lime juice
· 2 Tbsp. fish sauce
· 2 Tbsp. chopped cilantro
· 2 Tbsp. finely grated garlic (8–12 cloves)
· 1 Tbsp. plus 1½ tsp. sugar
· 1 tsp. finely chopped red Thai chile (1–2 chiles)
· Kosher salt (optional)
Salad and assembly
· Vegetable oil (for frying; 2–3 cups)
· 6 large eggs
· Kosher salt, freshly ground white pepper
· 2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved
· 2 medium shallots, thinly sliced
· 1 cup halved cherry tomatoes
· ⅓ cup (lightly packed) cilantro leaves with tender stems
HOT TO MAKE
Step 1 Place the grated onion and tomato in a fine-mesh sieve over the sink and stir a few times, pressing on the mixture to drain the excess liquid. (Some moisture should remain; do not squeeze in a dish towel.) Transfer the remaining onion and tomato to a large bowl.
Step 2 Add the beef, lamb, panko, egg, mint, parsley, garlic, oregano, coriander and cumin, plus 1½ teaspoons salt and ½ teaspoon pepper; mix gently but thoroughly.
Step 3 Using a 2 tablespoon-scoop or two spoons, form meatballs that are about 1½ inches wide. Place them on a plate, cover and chill for at least 30 minutes, and up to 24 hours, to allow the meatballs to firm up.
