Asparagus, broad bean
and air-dried ham salad
 

Asparagus, broad bean and cured ham salad is a lovely salad for the spring, combining the glories of asparagus and broad beans.  The lavender honey gives a delightful fragrant taste.  It can be eaten on its own, to accompany cold meat or as a tapas dish.

Preparation Time: 20 Mins

Cooking Time: 10 Mins

Total Time: 30 Mins

Ingredients

For 6 portions

200 gms          Asparagus  

250 gms          Broad beans  - shelled

1 tbs               Chervil  - fresh - chopped       

8 slices            Ham  - air-dried - Pama, Bayonne or Serrano - taorn into shreds          

100 gms          Salad leaves           

½ tsp             Salt          

For the vinaigrette

1 tsp               Honey  - lavanderer  

4½ tbs            Olive oil    

                      Pepper      

                      Salt          

1 tbs               Vinegar  - white wine 

Method

To make the vinaigrette…

Put the vinegar and honey in a pan and warm to dissolve the honey.  Add the salt and pepper and whisk in the oil.

To prepare the salad…

Bring a saucepan of salted water to the boil and cook the broad beans for two minutes then plunge them into cold water.

Trim the asparagus and cook until al dente - about six minutes.  If the asparagus is long, cut it into lengths about the size of French beans.

Put the vegetables in a bowl with the salad leaves and the chervil and gently toss with most of the vinaigrette.  Divide between four or six plates, adding the shreds of ham, and finish with the remainder of the vinaigrette.

Wine recommendations

Conventional

     Côtes de Gascogne blanc

Interesting

     Mâcon

     Pinot Gris

     Vin de pays Charentais blanc

Adventurous

     Manzanilla Sherry