- Amanda
I had this strange and bewitching little salad at Jaleo, a Spanish restaurant that’s part of Jose Andres's Washington D.C. empire. There are no earth-shattering techniques or unusual ingredients involved. Just some dried apricots plumped with sherry and Serrano ham cut into confetti-like cubes. After blanching the haricots verts you want to keep them warm, and toss them quickly with the ham and warm apricots. The heat of the beans should warm the fat in the ham so it helps flavor the salad. Simple dishes are all about this kind of detail.
Bean Salad with Apricots and Serrano Ham
Loosely adapted from Jaleo in Bethesda, Md.
Serves 4
- Salt
- 6 dried apricots
- 1/2 cup fino sherry (or whatever sherry you can find; a sweet one will work, too)
- 1/3 cup small green grapes
- 1/3 Granny Smith apple, skin on
- One 1/8-inch-thick slice Serrano ham or prosciutto (about 1.5 ounces)
- 1 tablespoon sliced chives
- 3/4 pound haricots verts or thin green beans, topped but not tailed
- 1 to 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
-
amanda
Before starting FOOD52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addie.
Some past articles from this author you'll love:
Amanda's Beat Up Baking Sheet
Friday Night Dinner Party I
Advice for Future Food Writers
20 Comments on Green Beans with Apricots and Serrano Ham:
I had this salad at Jaleo in Bethesda yesterday. Yum! So glad to find the recipe here.
Just went to Jaleo's with friends, and I didn't see it on the menu. But I did have a lovely salad with beets.
Was wondering what you would suggest that would be a tasty substitute for the sherry. I don't drink plus I would like to make this for my kids.
Amanda is a co-founder of Food52.
added 11 months agoHow about apricot juice?
How does a vegetarian make this?.. I mean, is the ham expendable?.. if not, any appropriate suggestions for substitutes?
Amanda is a co-founder of Food52.
added 11 months agoSure, you could skip the ham. You might also add a grain instead.
I haven't had this salad at Jaleo either, but I'm glad you're continuing to sleuth as the "Counterfeit Cook" (as you referred to yourself in another post)! I'm anxious to try this.
Amanda is a co-founder of Food52.
added 11 months agoForgot about that rubric! Thanks.
I always enjoy Jaleo! Haven't had this salad, but it looks great!
Amanda is a co-founder of Food52.
added 11 months agoWe ordered it because it seemed like it would work as a refreshing contrast to all the fried food and pork we had coming our way.
bright and beautiful--might even get me to eat my beans again!
Amanda is a co-founder of Food52.
added 11 months agoWhatever it takes, right?
Yum! I am making this to go with dinner tonight! Thanks for sharing.
Amanda is a co-founder of Food52.
added 11 months agoGreat -- thanks.
Amanda, thoughts on what to replace the ham with that would still add some fattiness? (I keep kosher). Was thinking maybe smoked salmon?
If you can get cured duck breast, sometimes called duck prosciutto, that's a wonderful substitution for cured hams.
Amanda is a co-founder of Food52.
added 11 months agoLike that idea, Greenstuff. Smoked salmon also worth trying. Would cheese be kosher?
Yum! And thank you for not cutting the tails off your green beans; that's one of my big pet peeves.
Ditto!! My French friends disagree, but I think cutting the tips off suggests that you are covering up for some not-so-fresh beans.
Amanda is a co-founder of Food52.
added 11 months agoLove the tips!
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