Melon & Smoked Meat Salad
|Melon||4 Pound (Green Or Orange Honeydew, Persian, Jaune Canan, Santa Claus, Cantaloupe, Or Watermelon)|
|Edible pod peas||1⁄4 Pound, ends and strings removed|
|Smoked chicken/1/2 pound thinly sliced pastrami/1/3 pound sliced dry salami/1/4 pound thinly sliced prosciutto||3 Pound, thinly sliced|
|Herb dressing||1⁄2 Cup (8 tbs)|
|Butter lettuce leaves||4|
Scoop out (or pick out) and discard melon seeds; cut off and discard rind.
Cut melon lengthwise into 1-inch-thick wedges and set aside.
In a 2- to 3-quart pan, boil peas in 1 inch water until bright green (about 30 seconds); drain.
Plunge peas into cold water; drain.
Pull off and discard chicken skin.
Pull meat from bones and tear into bite-size pieces; discard bones.
(If using pastrami or other meat, do not cut into bite-size pieces.) Prepare Herb Dressing.
On a large platter, arrange melon, peas, and chicken pieces (or sliced meat).
Garnish with lettuce leaves.
Moisten with a small amount of dressing; pass remaining dressing at the table.