I first tasted this lovely Spanish broad bean salad during a trip through the Spanish Pyrenees with Sam.
We had stopped for lunch at a small restaurant, and one of the dishes was a simple salad of tender young broad beans, Serrano ham, fresh mint, and a light dressing. It was absolutely delicious.
Naturally, I wanted to know how it was made.
Now, I know asking a chef for a recipe might seem a little cheeky, but I’ve always thought there’s no harm in asking. After all, telling someone that you enjoyed their food so much you’d love to make it at home is a rather nice compliment.
Fortunately, the chef was kind enough to share his recipe.
And the funny thing? It was incredibly simple.
The Secret Is Using Young Broad Beans
The important thing about this salad is choosing the right beans.
Young broad beans, also called fava beans, have a delicate flavor and beautifully tender texture. They’re wonderful with the salty Serrano ham and the freshness of mint and lemon.
Here in Spain, I can often find bags of baby broad beans in the freezer section of the supermarket. They’re incredibly convenient, especially when fresh broad beans aren’t in season.
For larger fresh beans, I prefer removing the skins after shelling them. It takes a little extra time, but makes the finished salad much more delicate.
A Taste of Spring in Spain
This is exactly the kind of dish I love serving when the weather turns warmer.
It works beautifully as a starter, alongside other tapas, or with a little crusty bread for a light lunch.
And every time I make it, I’m reminded of that lovely restaurant in the Pyrenees and the generous chef who shared his recipe.
Sometimes the simplest dishes are the ones you remember most.
Spanish Broad Bean Salad with Serrano Ham | Ensalada de Habas con Jamón Serrano
Ingredients
- 500 g 1.1 lb – fresh broad beans (fava beans), shelled and double-peeled, or a bag of frozen baby broad beans
- 80 g 2.8 oz – Serrano ham (jamón serrano), thinly sliced or cut into strips
- 2 tbsp – extra virgin Spanish olive oil
- 1 tbsp – lemon juice or sherry vinegar
- 1 tsp – honey
- A few sprigs – fresh mint finely chopped
- To taste – salt and black pepper
Method
- Cook the broad beans in lightly salted boiling water for 2–3 minutes, until tender but still firm. Drain well.
- Mix the olive oil with the lemon juice or sherry vinegar and the honey, if using, to make a light dressing.
- Gently toss the broad beans with the dressing. Add the chopped mint and season with salt and black pepper to taste.
- Arrange the Serrano ham slices over the beans, or gently fold them through the salad. Serve immediately, either lukewarm or at room temperature.
