Melon, Arugula, and Serrano Ham With Smoked Paprika Dressing

Be the first to review
READY IN: 30mins
Recipe by Chef Regina V. Smith

Serrano ham and smoked paprika tossed with arugula and a light vinagrette turn melons into a full meal when the weather is too hot to warrant anything heavy. The melons are sweet and the tangy serrano adds its salt to the arugula's pepper. It is important that the serrano ham not be sliced as thin as proscuitto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in the salad. If the ham is sliced too thin, the ham will all clump together. This recipe is from the August 2001 issue of Gourmet Magazine. This serves 4 people as a main course, 6 as an appetizer course.

Ingredients Nutrition

Directions

  1. Make Dressing:.
  2. Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
  3. Make Salad:.
  4. Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
  5. Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
  6. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a