My F&W
quick save (...)
Green Bean Salad with Seared Ham
© Reed Davis

Green Bean Salad with Seared Ham

  • FAST

The potager tradition is strong among the Basques, whose local kitchen gardens often produce copious amounts of haricots verts.

Plus: More Vegetable Recipes and Tips

  1. 1 pound haricots verts or young green beans
  2. 4 ounces thickly sliced cured ham, such as Bayonne ham or prosciutto, cut into thin strips
  3. 2 tablespoons sherry vinegar
  4. 1/8 teaspoon kosher salt
  5. 1/8 teaspoon freshly ground white pepper
  6. 3 tablespoons extra-virgin olive oil
  7. 2 tablespoons snipped chives
  8. 1 tablespoon finely chopped shallot
  9. 1 tablespoon small basil leaves
  10. 1 cup firm sheep's-milk cheese shavings, such as P'tit Basque, or Gruyère cheese (about 2 1/2 ounces)
  1. In a pot of boiling salted water, cook the beans until tender, about 8 minutes. Drain and rinse in cold running water. Spread the beans on paper towels to dry.
  2. Heat a large nonstick skillet. Add the ham and cook over high heat just until slightly crisp, about 1 minute. Transfer the ham to paper towels to drain.
  3. In a large bowl, combine the sherry vinegar, salt and pepper. Whisk in the olive oil. Add the chives, shallot and basil and mix well. Add the beans, ham and cheese shavings to the bowl and toss gently. Serve at once.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.