Recipe: Lamb and White Bean Salad
For 8 Persons
Category: None
1 1/2 lb Cooked leg of lamb --
Slivered
1 1/2 c Dried Great Northern beans
2 oz Minced prosciutto (Italian
Ham)
1/4 c Olive oil
2 tb Minced garlic
2 tb Minced fresh sage
3 c Peeled tomatoes -- seeded
And diced
Salt and freshly ground
Pepper -- to taste
1 Mild white onion -- sliced
Paper-thin
1 c Mixed young lettuces --
Washed and dried
Thyme Vinaigrette-----
1/3 c Red wine vinegar
1 Shallot -- minced
1 tb Minced fresh thyme
1 c Olive oil
Salt and freshly ground
Pepper -- to taste
1. Put sliced lamb in a bowl and add 1/2 cup Thyme Vinaigrette (see
instructions below). Toss well to coat; cover and refrigerate overnight.
2. Cover beans with water and soak from 2 to 12 hours. Drain and cover with
fresh cold water. Add prosciutto and bring to a boil over high heat. Reduce
heat to maintain a simmer and cook until beans are tender but not mushy
(about 1-1/2 hours). Drain and cool. Beans may be cooked up to 2 days in
advance, covered, and refrigerated.
3. In a large pot over low heat, heat olive oil. Add garlic and sage and
cook until fragrant. Add beans and tomatoes. Bring to a simmer and cook 15
minutes. Season with salt and pepper. If desired, beans may be cooled and
refrigerated overnight.
4. Marinate onion slices 10 minutes in just enough Thyme Vinaigrette to
coat them. Bring lamb and beans to room temperature. If beans appear
somewhat dry, moisten with Thyme Vinaigrette. Taste and reseason, if
necessary.
5. To serve, line a large serving platter with lettuces. Arrange beans and
lamb atop lettuces. Garnish with marinated onion slices.
Thyme Vinaigrette: In a medium bowl, whisk together vinegar, shallot, and
thyme. Add olive oil in a slow, steady stream, whisking constantly. Season
with salt and pepper.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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