Green & Butter Bean Salad with Smoked Leg Ham & Creamy Wholegrain Mustard Dressing

Name: Green & Butter Bean Salad with Smoked Leg Ham & Creamy Wholegrain Mustard Dressing
Yield: Serves 6
Cuisine: Australian
Ingredients: 3-4 radicchio leaves, washed and spin-dried, very finely shredded; 200 g smoked leg ham or gypsy ham, cut into 5mm-thick matchsticks; 120 ml crème fraîche; 6 cornichons, finely diced; 1 tablespoon wholegrain mustard; 300 g baby butter beans, tops snapped off [leave the tails on]; 20 m lemon juice, or to taste; sea salt and freshly ground white pepper; 300 g baby green beans, tops snapped off [leave the tails on], cut in half; ice cubes; 1 Lebanese cucumber, peeled and cut into 3mm-thick slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

The slightly sweet flavour of the beans is given body by the smoked ham and tang by the mustard-seed dressing. Freshness from the crisp cucumber and bitterness from the shaved radicchio make this a very-satisfying entrée salad.

Ingredients

1 Lebanese cucumber, peeled and cut into 3mm-thick slices
ice cubes
300 g baby green beans, tops snapped off [leave the tails on], cut i

Method

Soak the sliced cucumber in a bowl of iced water for 20 minutes, then drain and dry thoroughly with paper towel.
Blanch the green and butter beans separately in plenty of boiling salted water for 3-4 minutes so they are slightly crisp, then drain and refresh under cold running water. Drain well and pat dry with paper towel if necessary.
Mix the cornic

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