Iberian ham and broad bean salad

Name: Iberian ham and broad bean salad (Habitas con jamón en concha de achicoria)
Cuisine: Spanish
Ingredients: 100 g (3½ oz) Iberian or serrano ham, thickly sliced and cut into thin strips; 100 g (3½ oz) Iberian or serrano ham, thickly sliced and cut into thin strips; 2 cloves garlic, finely sliced; olive oil for frying; 2 tsp finely chopped parsley; salt to taste; 1 large, very fresh radicchio leaf; 200 g (7 oz) fresh broad beans or 150 g (5 oz) dried broad beans; 200 g (7 oz) fresh broad beans or 150 g (5 oz) dried broad beans

Habitas con jamón en concha de achicoria

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Pulses are big in central Spain, but in this recipe Joaquín Campos has chosen to limit their quantity while emphasising their visual appeal.

Ingredients

200 g (7 oz) fresh broad beans or 150 g (5

Europe
Spain
Madrid
Gluten-free

Method

If using fresh broad beans, cook them in a little water for anything from 2-5 minutes, until tender (the younger they are the less cooking time they need). If using dried broad beans, soak them overnight, then cover them with fresh water and cook for 1-1½ hours, until tender. In both cases, once the beans have been drained and cooled slip them out of their skins.