Serving
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Lima Bean Salad
Spain - Catalunya
  -   Ensalada de Habas a la Catalana
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
40 min  
Most
A delicious salad substantial enough to serve as s light lunch. It can be made vegetarian by omitting the ham, without too much loss of flavor.





1-1/4
2
1/2
2
4
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1
1/2
1-1/2
3
1
1/2
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ar
#

c
oz
oz
---
T
T
T
T
t
t
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Lima Beans (1)
Mint Sprigs
Water
Serrano Ham (2)
Greenleaf Lettuce
-- Dressing
Mint Leaves
Dijon Mustard
Sherry Vinegar (3)
Olive Oil ExtV
Salt
Pepper
-- Garnish
Mint Leaves
    Prep   -   (40 min - 20 min work)
  1. Put LIMA BEANS, Mint Sprigs and Water in a sauce pan. Bring to a boil and simmer for 10 minutes. Drain well and discard the mint sprigs. Cool to room temperature.
  2. Slice HAM thin, then cut into 1/8 inch wide matchsticks about 3/4 inches long.
  3. Shred LETTUCE rather small.
  4. Chop MINT LEAVES fine and mix together All Dressing Items.
  5. Toss together in a mixing bowl Beans, Lettuce and Ham until well distributed, then fold in Dressing.
  6. Serve at room temperature garnished with Mint Leaves.
NOTES:
  1. Lima Beans:   We presume these will be frozen, as fresh ones are scarce in these parts. I like the big Fordhooks, but Baby Limas will work fine and are usually more available.
  2. Serrano Ham:   This is now legal to import into the United States, but is incredibly expensive and sold only by specialty vendors, so you may substitute Italian Prosciutto, which is much more available (and much more affordable).
  3. Sherry Vinegar:   This is quite a bit stronger than regular wine vinegar, so if you haven't got it, substitute 2 T white wine vinegar.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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