Updated Monday, August 16th, 2004
Total Time: 80
While the beans are cooking, make the Bean Vinaigrette.
Whisk together lemon, shallot, salt, and pepper. Add oil in a steady stream, whisking constantly, until ingredients are well combined. Set aside.
When the beans are tender, drain any residual stock, remove ham, and place the beans, while still warm, into the vinaigrette. Refrigerate, uncovered. If making a day ahead, cover the beans as soon as they are fully cooled.
Dredge cakes in polenta or cornmeal. Add 1/4 cup oil to a skillet over medium heat and saut
In this issue: Summer Off the Beaten Path
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