Carpaccio of sweet melon, pear and bresaola with caper dressing

May 4, 2011 (Last Updated: January 11, 2019)
Carpaccio of sweet melon, pear and bresaola with caper dressing recipe

A wonderfully elegant dish that’s perfect for entertaining. Carpaccio of sweet melon, pear and bresaola with caper dressing is amazingly sweet, salty and earthy all at once. Absolutely delectable!

To drink: JC Le Roux La Vallée NV sparkling, with hints of pear and spice. 

Print Recipe

Carpaccio of sweet melon, pear and bresaola with caper dressing

Serves: 4
Cooking Time: 25 mins

Ingredients

  • 60ml (¼ cup) capers
  • ¼ red onion, finely diced
  • 30ml (2 tbsp) red wine vinegar
  • 5ml (1 tsp) mustard
  • 60ml (¼ cup) olive/avocado oil
  • 4 sweet melons, thinly sliced
  • 4 pears, thinly sliced
  • 20 thin slices bresaola (you can substitute this with smoked beef or Parma ham)
  • 125ml (½ cup) stemmed capers or caper berries
  • 1 lemon, quartered
  • green salad, to serve
  • toast, to serve

Instructions

1

For the dressing, pulse all the ingredients in a blender until the capers are roughly chopped.

2

Divide the melon, pear, bresaola and caper berries between 4 plates. Add a lemon wedge to each plate.

3

Drizzle a little dressing over each plate. Serve with green salad and toast.



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May 4, 2011 (Last Updated: January 11, 2019) By
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