| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Catalan |
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white lima beans |
|
|
habas soaked overnight |
|
|
in |
|
|
water |
| 1 |
T |
Dijon mustard |
| 4 |
T |
Sherry vinegar |
| 2 |
T |
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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