Habas A La Catalana Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Dry white lima beans, habas
Soaked overnight in water,
1 tbsp: Dijon mustard,
4 tbsp: Sherry vinegar,
2 tbsp: Chopped fresh mint leaves,
1/2 cup: Extra virgin olive oil,
4 ounce: Jamon Serrano or Jambon de,
Bayonne, cut into 1/16inch
Julienne,
3 cup: Finely shredded escarole,
Directions:
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
MEDITERRANEAN MARIO SHOW #ME1A35
Source from luhu.jp
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
MEDITERRANEAN MARIO SHOW #ME1A35
Source from luhu.jp
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Molto