Weeknight Cooking

Green Beans with Apricots and Serrano Ham

by:
June  3, 2011
5
3 Ratings
Green Beans with Apricots and Serrano Ham
  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

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.
—Amanda Hesser

What You'll Need
Ingredients
  • 1 pinch salt, to taste
  • 6 dried apricots (or fresh, sweet ones)
  • 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
  • 1 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 tablespoon sherry vinegar, more to taste
  • 2 tablespoons olive oil
Directions
  1. Bring a large pot of generously salted water to a boil. Meanwhile, place the apricots in a bowl and pour over the sherry and 1/2 cup boiling water (yes, you can take it from the pot of boiling water!). Let the apricots sit and plump while you prepare the rest of the ingredients.
  2. Thinly slice the grapes. Cut the apple into 1/8-inch cubes. Do the same with the Serrano ham. Drain the apricots, and cut each of them into 6 pieces.
  3. Add the haricots verts to the boiling water and cook until tender but still crisp in the center, 2 to 3 minutes. Drain (do not run under cold water) and transfer to a large bowl – or just add back to the empty and still-warm pot. Sprinkle in the apricots, grapes, apple, ham, chives, 1 tablespoon vinegar, and the olive oil. Toss well using your hands or two large spoons. Taste and add more vinegar and salt as needed. Serve warm or at room temperature.
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  • EmilyC
    EmilyC
  • Sam1148
    Sam1148
  • arielleclementine
    arielleclementine
  • Amanda Hesser
    Amanda Hesser
Amanda Hesser

Recipe by: Amanda Hesser

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 Addison.

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12 Reviews

c
c September 10, 2023
Adored this salad at Jaleo so much that I may have snatched the bowl for myself and refused to share it. I've made this recipe many times using prosciutto, and it is always delicious and reminds me of the first delighted taste I took at the restaurant. One of my absolute favorite dishes.
 
Annie
Annie November 22, 2018
This dish was delicious and lovely to look at! I did not use Serrano Ham, and added toasted walnuts instead.
 
loricastlepoole
loricastlepoole September 25, 2011
Delicious! We ate this at Jaleo's last night and I just made your recipe. So yummy! I used fig infused vinegar instead of sherry vinegar, and it was equally delicious. Thanks fo much for sharing.
 
Amanda H.
Amanda H. September 25, 2011
That sounds lovely! Glad you liked it.
 
MaryDD
MaryDD August 15, 2011
Thank you to those that replied to my questions last week, I didnt add the hot water to my fresh apricots and the salad turned out great! The flavors together are unexpected but sweet and savory!
 
Amanda H.
Amanda H. August 15, 2011
Thanks for the report back!
 
Spanishfoodie
Spanishfoodie July 11, 2011
Yummy recipe!!! You can buy authentic Jamon Serrano at rapososgourmet.com or through their Amazon Store at the best prices, also excellent customer service 99%!!!
 
EmilyC
EmilyC June 23, 2011
"Bewitching" is right. I made this the other night for company, and everyone kept going back for more. Thanks for the recipe!
 
lacerise
lacerise June 15, 2011
Made this last week and, though a bit labor-intensive for a week night, we really enjoyed it. I have to say, tho, that it was even better the next day at lunch. The flavors improve over time. I'll be making this again, maybe this time on a weekend - for guests. Thanks for this, Amanda.
 
Amanda H.
Amanda H. June 15, 2011
Didn't know this because we ate it all on the first day -- thanks so much for your note.
 
Sam1148
Sam1148 June 14, 2011
I did this tonight. I had to sub prosciutto ham tho..and used fresh apricots.
WOW..very very, good. It's a keeper.
 
arielleclementine
arielleclementine June 11, 2011
We had this the other day and loved it! Perfectly balanced- loved the sherry-soaked apricots. We had it with a Spanish tortilla- good times :) thanks for the recipe!