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.
