Melon Carpaccio with Lime and Tarragon

Recipe and photo by Viviane Baquet Farre of food and style

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  • 1 small ripe melon
  • 1 1/2 Tsp lime juice
  • 3 Tbl California Olive Ranch extra virgin olive oil
  • 2 Tbl fresh tarragon leaves


  1. 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.
  2. Using a mandoline, slice the melon halves in 1/8” slices. Arrange the slices onto four plates, overlapping them to form a long row.
  3. Place the lime juice and California Olive Ranch extra virgin 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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