Watermelon Salad

To make the watermelon salad, take the speck and remove the fatty part with a knife 1, then cut it into strips and then into cubes 2 and set aside. Prepare the iceberg lettuce: cut it in half, remove the central core 3

and cut it into thin strips 4, rinse the cut lettuce under running water, then dry it with a cloth and set aside. Now toast the almonds in a hot pan: about 3 minutes over medium heat, stirring often will suffice 5. Do the same with the pumpkin seeds in another pan, but reduce the time: 1 minute will suffice 6. Set aside.

Take the watermelon and cut it in half 7 to get the amount indicated in the recipe; cut slices about 3/4 inch thick 8, remove the rind and the lighter part of the watermelon which is bitter and hard 9: you will get about 1.5 lbs of flesh.

Cut each slice into 3/4 inch cubes 10, finally remove the seeds 11. Everything is ready to assemble the watermelon salad: in a large bowl, pour the iceberg lettuce, the toasted almonds 12

and the toasted pumpkin seeds, add the diced speck 13, then season with salt 14 and pepper to taste and dress with olive oil 15.

Mix, then finally add the watermelon cubes, season with balsamic vinegar 16 and mix again to combine all the flavors. Finally, garnish with fresh mint leaves 17. Your fresh watermelon salad is ready to be served 18!