Crispy Ham & Bean Salad
Leftover ham has never tasted so good.
1 cup shaved ham, cut into 1-inch strips
1/3 cup olive oil
2 cups cooked beans, cooled
1 Tbsp. each of chopped fresh herbs: dill, tarragon, parsley, and cilantro
1/2 red onion, julienned
1/2 cup croutons (see recipe at right)
11/2 tsp. kosher salt
3/4 tsp. black pepper
Pinch of ground cloves
4 soft-cooked eggs (see page 19), halved lengthwise
Place a skillet over medium-high heat; add olive oil and heat until it shimmers. Working in batches, fry shaved ham until crispy. Drain on paper towel. Stir ground cloves into oil and keep warm. In a large serving bowl, combine beans, herbs, red onion, croutons, salt, and pepper. Arrange crispy ham and eggs on top; spoon warm, spiced olive oil over all.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
