Lamb and white bean salad

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Cooked leg of lamb --
Slivered
1½ cup Dried Great Northern beans
2 ounces Minced prosciutto (Italian
Ham)
¼ cup Olive oil
2 tablespoons Minced garlic
2 tablespoons Minced fresh sage
3 cups Peeled tomatoes -- seeded
And diced
Salt and freshly ground
Pepper -- to taste
1 Mild white onion -- sliced
Paper-thin
1 cup Mixed young lettuces --
Washed and dried
Thyme Vinaigrette-----
⅓ cup Red wine vinegar
1 Shallot -- minced
1 tablespoon Minced fresh thyme
1 cup Olive oil
Salt and freshly ground
Pepper -- to taste

Directions

1. Put sliced lamb in a bowl and add ½ 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 1-½ 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

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