Habas a la catalana

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
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


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