Al dente French and broad beans tossed in a sherry-vinegar dressing with sautéed shallots and Serrano ham.
Broad beans and French beans with Serrano ham and mint Photo: ANDREW TWORT
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By Diana Henry5:54PM BST 16 Aug 2013Comment
Serves four as a light lunch
For the dressing:
1 tbsp sherry vinegar
¼ tsp honey
3 tbsp extra-virgin olive oil
1 tbsp lemon juice, to taste
For the salad:
550g (1lb 3oz) broad beans (podded weight)
1 tbsp extra-virgin olive oil
juice of ½ lemon
2 tbsp olive oil
2 shallots, sliced
2 cloves garlic, finely sliced
125g (4½oz) French beans, topped but not tailed
40g (1½oz) Serrano ham, torn into bits
leaves from 4 sprigs mint, torn
Put the vinegar and honey into a cup, season, then whisk in the olive oil using a fork. Add lemon juice to taste and set aside.
Cook the broad beans in boiling water until tender – about three minutes. Drain and rinse under cold water. Slip the beans out of their skins into a bowl containing the extra-virgin olive oil and lemon juice. Season.
Heat the olive oil in a small frying-pan and gently sauté the shallots until they are just tender but still pale. Add the garlic and cook for a further two minutes. Gently fork this into the broad beans.
Steam or boil the French beans until al dente, drain and rinse in cold water. Blot dry with a clean tea towel. Add to the broad beans, along with the ham, dressing and mint. Toss together gently and serve.
via Broad beans and French beans with Serrano ham and mint recipe – Telegraph.
