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
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 information
Yield
Makes 4 main-course servings
Ingredients
For dressing
For salad
Preparation
Make dressing:
Step 1
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:
Step 2
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.
Step 3
- Available by mail order through The Spanish Table (206-682-2827) and Tienda.com.
