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Habas A La Catalana
Ingredients
- 1 c. Dry white lima beans (habas) soaked overnight
- 1 Tbsp. Dijon mustard
- 4 Tbsp. Sherry vinegar
- 2 Tbsp. Minced fresh mint leaves
- 1/2 c. Extra-virgin extra virgin olive oil
- 4 ounce Jamon Serrano or possibly Jambon de Bayonne cut 1/16" julienne
- 3 c. Finely-shredded escarole Salt to taste Freshly-grnd black pepper to taste
Directions
- Place beans in new water and bring to a boil. Lower heat and simmer 30 to 40 min till tender. Drain and place in a mixing bowl to cold.
- In another mixing bowl, place mustard, vinegar and mint leaves. Whisking constantly, add in extra virgin olive oil in a thin stream till all is emulsified. Add in ham, escarole and cold beans and toss well to coat. Season with salt and pepper, toss again and serve.
- This recipe yields 6 servings.
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