In the Catalonia area of Spain, Fava beans are paired with slivered jamon (cured ham) and fresh mint. According to The New Spanish Table, this salad was invented by Catalan chef Josep Mercader and is now copied all over Catalonia. If fresh fava beans are hard to find, shelled edamame may be substituted. Posted for ZWT 5.
- 3 cups fresh fava beans, shelled (about 3 pounds unshelled)
- 1 1⁄2 cups escarole, shredded
- 3 ounces serrano ham, cut into thin slivers
- 1⁄3 cup fresh mint leaves
- 2 large shallots, minced
- sea salt
- pepper, freshly ground
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons sherry wine vinegar (GOOD red wine vinegar may be used)
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon Dijon mustard
- 1 garlic clove, pressed
- Boil the fava beans until just tender, 2-3 minutes.
- Drain, rinse, and peel (skip the peeling if using edamame).
- In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
- In a small bowl, combine the remaining ingredients and whisk to form a dressing.
- Add the dressing to the salad, and toss to combine.
- Taste, and add more salt or pepper if needed.
- Serve at once.