Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dry white lima beans (habas) |
| Soaked overnight in water | |
| 1 tablespoon | Dijon mustard |
| 4 tablespoons | Sherry vinegar |
| 2 tablespoons | Chopped fresh mint leaves |
| ½ cup | Extra virgin olive oil |
| 4 ounces | Jamon Serrano or Jambon de |
| Bayonne, cut into 1/16inch | |
| Julienne | |
| 3 cups | Finely shredded escarole |
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. 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.
Yield: 6 servings
MEDITERRANEAN MARIO SHOW #ME1A35