Catalan broad bean salad

Name: Catalan broad bean salad
Cuisine: Spanish
Ingredients: 1 kg/2¼ lb young broad beans (shelled weight); about 200 g/7 oz thinly sliced serrano or Parma ham, cut into very thin slivers; 2 tbsp finely chopped fresh mint; 1 hearty lettuce, such as Cos, finely shredded; 1 hearty lettuce, such as Cos, finely shredded; 2 large tsp sweetish mustard; juice of 2 lemons; 2 cloves of garlic, peeled; about 200 g/7 oz thinly sliced serrano or Parma ham, cut into very thin slivers; sea salt and black pepper; sea salt and black pepper; olive oil; 1 tsp sugar

Preparation info

Difficulty
Easy

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

This and the two recipes that follow are typically Catalan, from the Barcelona region of Spain.

Ingredients

1 kg/2¼ lb young broad beans (shelled weight)
1 hearty lettuce, such as Cos, finely

Europe
Spain
Lunch
Gluten-free
Mediterranean

Method

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.