| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Catalan | 6 | Servings | |
INGREDIENTS
| 1 | c | Dry white lima beans; (habas) soaked overnight in water |
| 1 | tb | Dijon mustard |
| 4 | tb | Sherry vinegar |
| 2 | tb | Fresh mint leaves; chopped |
| 1/2 | c | Extra virgin olive oil |
| 4 | oz | Jamon Serrano; in 1/16" julienne |
| 3 | c | Escarole; finely shredded |
INSTRUCTIONS
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 Recipe by: MEDITERRANEAN MARIO #ME1A35 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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