Crispy Ham & Bean Salad

1 C. shaved ham, cut into 1-inch strips

1/3 C. olive oil

2 C. cooked beans, cooled

1 T. each of chopped fresh herbs: dill, tarragon, parsley, and cilantro

1/2 red onion, julienned

1/2 C. 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.