| The traditional Catalan combination of mint with young fresh Spanish beans similar to limas makes a lovely dish. In this recipe, small pieces of wonderful Spanish ham is added (you can substitute other meats as noted below, or even other beans). |
| SERVES 5-6 |
| for the Salad: 1 1/4 pounds, lima beans – fresh or frozen [substitute shelled and peeled fava beans or shelled soybeans) 2 sprigs, fresh mint 1/4 cup, water2 ounces Spanish mountain cured ham (Serrano ham), prosciutto, or capicollo – sliced 1/8 inch thick, then cut into matchsticks 1/2 small head Boston lettuce (about 1/4 pound) – shredded fresh mint leaves for garnish for the Dressing: |
Place the lima beans in a microwave-safe dish with the mint sprigs and the water. Cover and cook on medium-high for about 5 minutes, or until the limas are cooked but still firm (or boil in a saucepan of boiling water for about 5-10 minutes). [COOK’S NOTE: Fava beans may require less cooking time, and soybeans will cook in much less time - follow package directions for the latter.] Cool the limas in the cooking liquid.
Meanwhile, make the dressing, whisking together all the ingredients. Drain the limas well and discard the mint sprigs. Transfer the beans to a bowl and gently fold in the dressing, the ham, and the shredded lettuce. Garnish with mint leaves and serve at room temperature.
Recipe adapted from: Delicioso!,by Penelope Casas (Knopf)
