Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing

Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing
Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing
The smoked paprika in this recipe adds depth. Unlike Hungarian paprika powder, which is prepared by drying the chiles in the sun, the Spanish smoked version (like La Chinata brand) is prepared by roasting the peppers over smoldering oak fires before being ground to a velvety powder. Active time: 30 min Start to finish: 30 min
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 main-course servings
Salad No-Cook Quick & Easy Melon Ham Arugula Summer Gourmet
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 tablespoons fresh lime juice
  • 1/2 teaspoon smoked paprika (sweet or hot)*
  • 5 tablespoons mild extra-virgin olive oil
  • 4 cups 1-inch pieces cantaloupe flesh (from 2 1/2- to 3-lb melon)
  • 4 cups 1-inch pieces honeydew flesh (from 2 1/2- to 3-lb melon)
  • 4 large bunches arugula (1 1/2 lb), coarse stems discarded
  • 8 oz sliced serrano ham (1/16 inch thick), cut crosswise into 3/4-inch-wide strips
  • Carbohydrate 97 g(32%)
  • Cholesterol 40 mg(13%)
  • Fat 25 g(38%)
  • Fiber 13 g(51%)
  • Protein 29 g(59%)
  • Saturated Fat 5 g(23%)
  • Sodium 1897 mg(79%)
  • Calories 680

PreparationMake dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended. Make salad: Toss cantaloupe and honeydew with half of dressing in a bowl. Toss arugula and ham with remaining dressing in a large bowl, then add melon and salt and pepper to taste, tossing gently. Serve immediately. Available by mail order through The Spanish Table (206-682-2827) and Tienda.com. Cook's note:It's important that the ham not be sliced as thin as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.

PreparationMake dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended. Make salad: Toss cantaloupe and honeydew with half of dressing in a bowl. Toss arugula and ham with remaining dressing in a large bowl, then add melon and salt and pepper to taste, tossing gently. Serve immediately. Available by mail order through The Spanish Table (206-682-2827) and Tienda.com. Cook's note:It's important that the ham not be sliced as thin as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.