Dry white lima beans; (habas) soaked overnight in water
1 Esslöffel
dijon mustard
4 Esslöffel
Sherry vinegar
2 Esslöffel
mint leaves fresh, chopped
1/2 Tasse
olive oil extra virgin
4 x ca. 30 g
Jamon Serrano; in 1/16" julienne
3 Tasse
Escarole; finely shredded
die Zubereitung:
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.
