A classic Spanish salad from Food Network chef Gordon Ramsey's cookbook: Gordon Ramsay's World Kitchen. Beans and ham are a common Spanish combination and one of the easiest tapas to assemble. Serve this as a side dish or salad any time of year.
1 lb. fava beans (ideally freshly podded, otherwise frozen and thawed)
Sea salt and black pepper
3 tbsp olive oil
3-1/2 oz. Iberico ham, diced*
1 onion, peeled and minced
2 garlic cloves, peeled and minced
1 tbsp chopped Italian parsley
* Iberico ham is recommended because of its superb, slightly nutty flavour — you should be able to find it in a good deli.
Step 1: Add the fava beans to a pan of boiling salted water, bring back to a boil, and blanch for 2-3 minutes until only just tender. Drain in a colander and place under cold running water to refresh, then drain again.
Step 2: Heat the olive oil in a skillet. Add the ham and cook, stirring, for 2-3 minutes.
Step 3: Add the onion and garlic and cook gently for 6-8 minutes until softened but not coloured.
Step 4: Tip the blanched fava beans into the skillet and toss over the heat for 2-3 minutes, seasoning well with salt and pepper to taste.
Step 5: Transfer the fava beans and ham to a warm bowl, sprinkle with chopped parsley, and accompany with toasted slices of rustic bread.
Reprinted with permission from Gordon Ramsay's World Kitchen (2010 Key Porter).