Melon, Arugula, And Serrano Ham With Smoked Paprika Dressing Recipe - Cooking Index
Melon, Arugula, And Serrano Ham With Smoked Paprika Dressing Recipe - Cooking Index
It is important that the ham not be sliced as thinly as prosciutto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in a salad instead of clumping together.
Courses: Salads, Starters and appetizers| For Dressing | ||
| 1 1/2 tablespoons | 22ml | Fresh lime juice |
| 1/2 teaspoon | 2.5ml | Smoked paprika (sweet or hot) |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 5 tablespoons | 75ml | Mild extra-virgin olive oil |
| For Salad | ||
| 2 cups | 474ml | Cantaloupe flesh in 1" pieces |
| 2 cups | 474ml | Honeydew flesh in 1" pieces |
| 2 | Large bunche arugula - (3/4 lb) - coarse stems | |
| Discarded | ||
| 4 oz | 113g | Thinly-sliced serrano ham - cut crosswise |
| Into 3/4"-wide strips |
To make dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl and add oil in a slow stream, whisking until well blended.
To make salad: Toss cantaloupe and honeydew with half of dressing in a bowl. Decoratively arrange the arugula on a platter and then add the melon. Season with salt and pepper, to taste an drizzle with remaining dressing. Serve immediately.
This recipe yields 4 appetizer servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B48) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.