Photo by Alex Lau
When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
Recipe information
Yield
Serves 4
Ingredients
1/2 medium cantaloupe
Olive oil (for drizzling)
Tarragon leaves and Aleppo-style pepper (for serving)
Flaky sea salt
Preparation
Step 1
Remove rind of cantaloupe in a very thin layer with a knife; remove seeds. Cut in half and very thinly slice each piece crosswise on a mandoline or by hand to make ribbons.
Step 2
Arrange cantaloupe on a platter and drizzle with oil. Top with tarragon, Aleppo-style pepper, and sea salt.
Recipe notes
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