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Ingredientes
- 1 c. Dry white lima beans (habas) soaked overnight
- 1 Tbsp. Dijon mustard
- 4 Tbsp. Sherry vinegar
- 2 Tbsp. Minced fresh mint leaves
- 1/2 c. Extra-virgin extra virgin olive oil
- 4 ounce Jamon Serrano or possibly Jambon de Bayonne cut 1/16" julienne
- 3 c. Finely-shredded escarole Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Place beans in new water and bring to a boil. Lower heat and simmer 30 to 40 min till tender. Drain and place in a mixing bowl to cold.
- In another mixing bowl, place mustard, vinegar and mint leaves. Whisking constantly, add in extra virgin olive oil in a thin stream till all is emulsified. Add in ham, escarole and cold beans and toss well to coat. Season with salt and pepper, toss again and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 162 | 62% |
| Total Fat 18.31g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 523mg | 15% |
| Total Carbs 19.03g | 5% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.54g | 2% |
| Protein 6.51g | 10% |
