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Melon, Bayonne Ham and Chickpea Salad
A refreshing summer salad combining the sweetness of melon, the saltiness of Bayonne ham, the texture of chickpeas and the brightness of basil and arugula, all lifted by a balsamic vinaigrette.
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Cost Breakdown
Critical Success Points
- • Cut the melon into uniform dice for a pleasant texture.
- • Drain the chickpeas well to avoid excess water in the salad.
- • Emulsify the vinaigrette properly so it adheres to the ingredients.
Safety Warnings
- • Use a sharp knife and watch your fingers when cutting the melon and ham.
- • Bayonne ham is already cooked, but keep it refrigerated until serving.
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