This and the two recipes that follow are typically Catalan, from the Barcelona region of Spain.
Blanch the broad beans in a large pan of boiling salted water for 2-3 minutes. Drain and leave to cool, then peel off the thin skin from each bean. Mix the beans with the lettuce, mint and ham and put into a salad bowl.
For the dressing, whack everything into a blender, gradually adding enough olive oil to give a fairly thick emulsion. Pour the dressing over the salad.
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