2ouncesSerrano ham or prosciuttocut into very thin strips (about ¼ cup)
½smallhead Boston lettuceabout ¼ pound, shredded
Mint sprigsfor garnish
Instructions
Prepare the beans: Place the lima beans, mint sprigs, and water in a microwave-safe medium bowl.
Cover and cook on Medium-High for 5 minutes or until the beans are cooked but still firm.
Alternatively, if using a saucepan, bring the beans, mint sprigs, and water to a boil over high heat.
Reduce the heat to low and simmer for 10 minutes or until crisp-tender.
Let the beans cool in the cooking liquid, then drain and discard the mint sprigs.
Transfer the beans to a medium bowl.
Make the dressing: In a small bowl, whisk together the Dijon mustard, sherry vinegar or red wine vinegar, extra-virgin olive oil, salt, black pepper, and finely chopped fresh mint.
Assemble the salad: Add the thinly sliced Serrano ham (or prosciutto) and shredded Boston lettuce to the bowl with the beans.
Gently fold in the dressing until everything is evenly coated.
Garnish with mint sprigs and serve the salad at room temperature.
Enjoy the refreshing flavors of this minty Lima Bean Salad with a Catalan twist!
Notes / Tips / Wine Advice:
Wine Advice:
A light and fruity Spanish Rosé would complement this salad wonderfully.