Diary of a Foodie
Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing
Diary of a Foodie: Season One: Salt and Pepper
- Active time:30 min
- Start to finish:30 min
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- 1 1/2 tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika (sweet or hot)*
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 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
Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.
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. 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.