Habas a la catalana
4 servings
Ingredients
| Quantity | 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 |
Directions
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