Recipe - Lamb And White Bean Salad

1 One half pound Cooked leg of lamb
Slivered
1 One half cup Dried Great Northern beans
2 ounce Minced prosciutto (Italian
Ham)
One fourth cup Olive oil
2 tablespoon Minced garlic
2 tablespoon Minced fresh sage
3 cup Peeled tomatoes seeded
And minced
Salt and freshly ground
Pepper to taste
1 Mild white onion cut or sliced up
Paperthin
1 cup Mixed young lettuces
Washed and dried
Thyme Vinaigrette
1/3 cup Red wine vinegar
1 Shallot minced
1 tablespoon Minced fresh thyme
1 cup Olive oil
Salt and freshly ground
Pepper to taste

1. Put cut or sliced up lamb in a bowl and add One half cup Thyme Vinaigrette (see

instructions below). Toss well to coat; cover and refrigerate overnight.

2. Cover beans with water and soak from 2 to 12 hours. Drain and cover with
fresh cold water. Add prosciutto and bring to a boil over high heat. Reduce
heat to maintain a simmer and cook until beans are tender but not mushy
(about 1One half hours). Drain and cool. Beans may be cooked up to 2 days in
advance, covered, and refrigerated.

3. In a large pot over low heat, heat olive oil. Add garlic and sage and
cook until fragrant. Add beans and tomatoes. Bring to a simmer and cook 15
minutes. Season with salt and pepper. If desired, beans may be cooled and
refrigerated overnight.

4. Marinate onion slices 10 minutes in just enough Thyme Vinaigrette to
coat them. Bring lamb and beans to room temperature. If beans appear
somewhat dry, moisten with Thyme Vinaigrette. Taste and reseason, if
necessary.

5. To serve, line a large serving platter with lettuces. Arrange beans and
lamb atop lettuces. Garnish with marinated onion slices.

Thyme Vinaigrette: In a medium bowl, whisk together vinegar, shallot, and
thyme. Add olive oil in a slow, steady stream, whisking constantly. Season
with salt and pepper.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip