Iberian Ham, Borlotti Bean and Tomato Salad
Some recipes are less about cooking and more about putting together a group of ingredients that have a natural affinity. This salad of borlotti beans, succulent summer tomatoes and cured ham is one such dish.
Simply pod and boil the borlotti until tender, dress with olive oil, and half a clove of garlic crushed to a paste with a little salt and serve at room temperature with small tomatoes and ham, both similarly brought to room temperature. Neither tomatoes nor this ham are best eaten fridge-cold.
The ham shown in the salad below is from Parma, actually a supermarket buy but not too bad, however I wished I had made it after I was lucky enough to be sent some delicious Iberian ham courtesy of Orce Serrano Hams (shown above). This exquisite ham is from the native black hoof pig (or pata negra) who have roamed free on pasture, feasting on the acorns that give the ham its unique taste, succulent texture and velvety fat. The top quality of Iberian ham is then cured in the mountain air for 36 months to give a product that exemplifies artisan food-producing at its very best. This ham and other excellent cured meats are available from Orce Serrano Hams.
This kind of ham does not come cheap but it is a treat worth savouring and the saltiness, the way the melting fat slides seductively down the back of your throat in warm weather makes it perfect for summer. A salad is the obvious way to enjoy it – if you can resist scoffing the lot straight from the pack that is. If I am feeling very self-indulgent I buy 50g of hand-carved (there and then) Iberian ham from Brindisa at Borough Market but it rarely makes it home – my small daughter and I tear it from the packet in a shameful display of gluttony. If possible try and buy this sliced to order, it does make a difference to the taste.
If you can resist the urge to eat it straight away, it is worth bringing home in order to pair it with one of its natural partner; earlier in the year I created a Spanish ham, blood orange and almond salad using Spanish Marcona almonds. And come autumn a pairing with toasted hazelnuts or cobnuts would be equally fitting as the pigs themselves feasted on acorns.
Borlotti Bean, Tomato and Iberian Ham Salad (serves 2)
500g fresh borlotti beans, podded
50-100g Iberian ham
10 baby tomatoes, sliced in half
olive oil
half a clove garlic
sea salt
fresh basil or marjoram leaves
Cook the beans until tender.
Drain and whilst still warm stir in half a clove of garlic crushed to a paste with salt and a tablespoon of best olive oil.
Arrange the sliced tomatoes and beans with the ham on top and a little more olive oil.
Tear the herbs and scatter on top.
Serve with good bread.
Recipe Card
