Habas A La Catalana
By: Anonymous
Published: Friday, December 11, 2009 - 2:46am

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.