This refreshing Catalonian salad reminds us of sojourning in the French-Spanish Borderland.
1 head of crispy lettuce (like romaine)
5 springs of mint
2 cups of fava beans (fresh or frozen)
6 slices of prosciutto (freshly sliced San Daniele if possible)
Homemade French Vinegrette (see our recipe)
This is a very simple and extremely refreshing salad that I love on really hot summer days. Like many Catalonian dishes, the flavor combinations were initially a surprise to me. We have lettuce and mint in the garden at the moment and since I’ve been reading Patrick O’Brian, I threw the salad together to eat outside during one of Austin’s warm winter nights. (It is early December and we are enjoying eating outdoors because the temperatures are in the 70s). The unusual flavor transports me instantly to Catalonia where O’Brian lived.
DIRECTIONS: Boil the favas with two sprigs of mint until just cooked. (In the States we use frozen favas from Trader Joes and it takes about 9 minutes to cook them. In France, it takes a little longer -bout 13 minutes to cook the fresh favas from the market.) Drain and cool under cold water. Cut the prosciutto and mint into ribbons. Toss everything together and Voila!