Recipe - Habas A La Catalana

1 cup Dry white lima beans;
(habas) soaked overnight in
water
1 tablespoon Dijon mustard
4 tablespoon Sherry vinegar
2 tablespoon Fresh mint leaves; chopped
One half cup Extra virgin olive oil
4 ounce Jamon Serrano; in 1/16"
julienne
3 cup Escarole; finely shredded

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

Recipe by: MEDITERRANEAN MARIO #ME1A35

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998