20 December 2011

A HAM SALAD FOR THOSE LEFTOVERS

• 500g small tender green beans
• 1 Lebanese cucumber
• 8 baby radishes
• 300g ham, cut into 5cm strips
• 1 tablespoon grainy mustard
• 6 small gherkins, finely chopped
• 120mls crème fraiche
• 1 lemon, juice only
• Salt and freshly ground pepper to taste
• 2-3 tbsps finely chopped parsley

Blanch the beans in salted boiling water for about three minutes until tender but still a little crisp, and then refresh in cold water. Pat beans dry with kitchen paper. Cut the cucumber into very thin rounds with a mandolin or a very sharp knife. Slice the radish length wise into match sticks. Slice the ham and then cut again into thin strips. To make the dressing, mix the mustard and chopped gherkins together in a small bow. Add the crème fraiche, lemon juice and salt and pepper to taste. Put the beans, cucumber, radish and ham in a shallow serving bowl, and toss the dressing through to coat. Scatter over the parsley and serve with fresh bread. Serves 6. Wine match: sauvignon blanc