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from The Gourmet Cookbook, p. 153.

Nearly every time I post a recipe from a cookbook, I feel confident that my reproduction of the recipe, with my amendments, here constitutes fair use. Very few cookbooks contain as many good recipes as it would take to violate copyright law. I seldom have to restrain myself from posting too many good recipes from one book. The Zuni Café Cookbook comes to mind.

The Gourmet Cookbook constitutes my greatest challenge. I have yet to find a dud recipe in it. I cook out of it a lot. But there are a zillion recipes in it. I’m not even sure how many recipes would equal one percent of the contents! Therefore, I’m proceeding in good faith.

Anyway, here’s a great summer dinner:

For the dressing:

1 1/2 tablespoons fresh lime juice

1/2 teaspoon Spanish smoked paprika (mild or hot)

Shadowcook: If you’re not familiar with this spice, look for a small metal red can with “Pimetón” displayed on the side and then read the fine print to make sure that it’s smoke paprika. Don’t worry about the heat. “Hot” is not so hot here.

1/4 teaspoon salt

Shadowcook: Diamond Crystal Kosher salt calls for about 1/2 teaspoon.

1/8 teaspoon freshly ground black pepper

5 tablespoons mild extra-virgin olive oil

For the salad:

4 cups 1-inch pieces cantaloupe (2 1/2- to 3-pound melon)

4 cups 1-inch pieces honeydew (from 2 1/2- to 3-pound melon)

Shadowcook: Go for color here. If another melon besides honeydew is in your market, use it. But be mindful of the color contrast between the orange cantaloupe and a lighter color melon.

1 1/2 pounds arugula (4 large bunches), coarse stems discarded

1/2 pound sliced (1/16-inch thick) Serrano ham, cut crosswise into 3/4-inch-wide strips

Shadowcook: In other words, the ham should be thicker than you would normally ask your butcher to slice prosciutto.

Salt and freshly ground black pepper

Make the dressing: Whisk together lime juice, paprika, salt, and pepper in a small bowl. Add oil in a slow stream, whisking until well blended.

Shadowcook: Then again, putting all the dressing ingredients in a jar with a tight-fitting lid and shaking the hell out of it works just as well.

Make the salad: Toss cantaloupe and honeydew with half of dressing in a medium bowl. Toss arugula and ham with remaining dressing in a large bowl. Add melon and salt and pepper to taste, tossing gently. Serve immediately.

Shadowcook: And enjoy an unusual combination of sweet-and-salty flavor. Personally, I went heavy on the kosher salt, but that’s just me.

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