David Burke's Watermelon, Prosciutto & Burrata Salad
The star chef is serving a version of this summery dish at the 2017 U.S. Open Tennis Championships in Flushing, New York
DAVID BURKE’S WATERMELON, PROSCIUTTO & BURRATA SALAD
2 cups loosely packed fresh basil leaves, plus more for garnish
1½ cups plus 1 tbsp. extra-virgin olive oil, divided
6 cups cubed chilled watermelon
1 pt. cherry tomatoes, halved
2 tsp. fresh lemon juice (from 1 lemon)
1 tsp. kosher salt
¼ tsp. black pepper
1 (1-lb.) pkg. burrata or fresh mozzarella cheese, sliced
8 thin prosciutto slices
1 tsp. crushed red pepper
1. Bring a small saucepan of water to a boil. Prepare an ice bath. Blanch basil leaves in boiling water 1 minute. Using a slotted spoon, remove basil, and plunge into ice bath to stop the cooking process; drain and pat leaves dry.
2. Place basil and 1½ cups oil in a blender, and process until smooth. Pour mixture through a fine wire-mesh strainer lined with cheesecloth set over a bowl. Let stand until oil drips through, about 10 minutes. Discard solids.
3. Place cubed watermelon on a serving dish. Combine cherry tomatoes, lemon juice and remaining 1 tablespoon oil in a bowl; toss to coat. Top watermelon evenly with tomato mixture; drizzle generously with basil oil, and sprinkle with salt and pepper. Top with cheese and prosciutto slices. Top with a drizzle of basil oil and crushed red pepper. Garnish with thinly sliced basil.
Serves: 6
Active time: 15 minutes
Total time: 20 minutes
food HACK: When buying watermelon, look for a yellow patch on the bottom of the rind (it forms as a melon rests on the soil). If the spot is green or white, the melon may have been picked early and not be ripe.
