Melon Carpaccio with Blood Orange Olive Oil & Fresh Tarragon

  • 1 small ripe melon
  • 1 1/2 tsp. lime juice
  • 3 tbsps Blood Orange Olive Oil
  • 2 Tbl fresh tarragon leaves



  • Cut both ends off the melon and then skin it by slicing the skin off with a sharp knife from the top to the bottom. Cut the melon in half and seed it.
  • Using a mandoline, slice the melon halves in 1/8” slices. Arrange the slices onto four plates, overlapping them to form a long row.
  • Place the lime juice and olive oil in a small bowl and whisk until well blended. Drizzle over the melon slices. Garnish with the tarragon leaves and serve.

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