Proscuitto & White Bean Salad

proscuitto & white bean salad
serves 2

When I spent a month living in the beautiful city of Barcelona, I got to eat plenty of jamon – the Spanish equivalent of jamon every day. And I didn’t get sick of it. So when I was thinking about lunches, I just had to include a recipe with some cured pork.

1 tablespoon dijon mustard
1 tablespoon sherry vinegar
1 can white beans (400g / 14oz), drained
2 large handfuls baby spinach
100g (3.5oz) finely sliced proscuitto

1. Combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a large bowl. Season, remembering the proscuitto will be quite salty.

2. Toss beans and spinach in the dressing and transfer the salad to a platter or 2 plates.

3. Teas proscuitto and scatter over the salad.

prepare ahead?

Best when freshly made.

leftover potential

Will keep in the fridge for a week or so but the spinach will wilt and not look as pretty. Still edible though.

variations for fun

vegetarian – replace the proscuitto with your favourite cheese. A nice creamy blue would be lovely or some shaved parmesan.

vegan – Replace the proscuitto with a few handfuls of roasted nuts such as pecans or walnuts OR try it with some roasted baby beets.

bean-free – replace the beans with a punnet of halved cherry tomatoes.

budget – use sliced ham instead of the proscuitto.

problem solving guide

too bland? Add an extra splash of mustard.

too dry – drizzle with a little more extra virgin olive oil.

serving suggestions

Great on its own.

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