Name: Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing
Yield: Makes 4 main-course servings
Ingredients: 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

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Melon, Arugula, and Serrano Ham with Smoked Paprika DressingRomulo Yanes

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

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.

Recipe notes

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