Melon Carpaccio Recipe

  • 1 (3 pound) cantaloupe, halved lengthwise and seeded
  • 1 1/2 teaspoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 60 small fresh tarragon leaves
  • Coarse sea salt (lightly crushed if grains are large) to taste
  • 6 thin lime wedges
  1. Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
  2. Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.