Habas A La Catalana


Photo: flickr user scaredy_kat
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Ingredients

1 cup Dry white lima beans (habas) soaked overnight
1 tablespoon Dijon mustard
4 tablespoons Sherry vinegar
2 tablespoons Chopped fresh mint leaves
1/2 cup Extra-virgin olive oil
4 ounces Jamon Serrano or Jambon de Bayonne cut 1/16" julienne
3 cups Finely-shredded escarole
Salt to taste
Freshly-ground black pepper to taste

Preparation

1
Place beans in new water and bring to a boil. Lower heat and simmer 30 to 40 minutes until tender. Drain and place in a mixing bowl to cool.
2
In another mixing bowl, place mustard, vinegar and mint leaves. Whisking constantly, add olive oil in a thin stream until all is emulsified. Add ham, escarole and cool beans and toss well to coat. Season with salt and pepper, toss again and serve.
3
This recipe yields 6 servings.

Tools

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Tags:

European
salad
Mediterranean
Italian

Yield:

6.0 servings

Added:

Friday, December 11, 2009 - 2:46am

Creator:

Anonymous

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