Habas A La Catalana

Photo: flickr user scaredy_kat

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Yield:

6.0 servings

Added:

December 11, 2009

Creator:

Anonymous

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Ingredients

1 cup Dry white lima beans (habas) soaked overnight

1 tablespoon Dijon mustard

4 tablespoons Sherry vinegar

2 tablespoons Chopped fresh mint leaves

1/2 cup Extra-virgin olive oil

4 ounces Jamon Serrano or Jambon de Bayonne cut 1/16" julienne

3 cups Finely-shredded escarole

Salt to taste

Freshly-ground black pepper to taste

Preparation

1

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.

2

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.

3

This recipe yields 6 servings.

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