Prep 10 mins
Cook 3 mins
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.
- 709.77 ml fresh fava beans, shelled (about 3 pounds unshelled)
- 354.88 ml escarole, shredded
- 85.04 g serrano ham, cut into thin slivers
- 78.07 ml fresh mint leaves
- 2 large shallots, minced
- sea salt
- pepper, freshly ground
- 59.14 ml extra virgin olive oil
- 29.58 ml sherry wine vinegar (GOOD red wine vinegar may be used)
- 29.58 ml fresh lemon juice
- 2.46 ml 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.
This side dish has a very unique flavor! The ham and beans are good ole comfort food, but the addition of the mint and escarole add a deeper flavor of something more. This was definitely a more grown up dish, both kiddos didn't care for it but there are a lot of complex flavors going on. Thanks for the great recipe! Made for ZWT5.