In the United States, when we think of a vinaigrette, we think of a salad dressing. In this recipe the vinaigrette is more like a leek salad – no lettuce!
Leek & Mustard Salad (Vinaigrette) with Carmarthen Ham
Posted by threeovens.
- Nutrition per serving:
- 285 calories
- 19 g fat
- 8 g saturates
- 3 g carbohydrates
- 3 g sugars
- 2 g fiber
- 25 g protein
- 2.26 g salt
- 3 large leeks
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons whole grain mustard
- small bunch of chives, finely chopped
- 18 slices Carmarthen ham or any good quality air-dried ham (Capacolla, Prosciutto, Westphalian)
- 1 Perl Wen (a Welsh cow’s milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
- toasted sourdough bread, to serve, optional
- Cut the leeks in half lenghtwise, wash, and thinly slice. Heat the oil in a skillet and cook the leeks over high heat, stirring frequently, until tender but with a little bite, about 5-10 minutes.
- Remove from the skillet and let cool to room temperature. Fold in the mustard and chives. Season with a little salt. At this point the leeks can be stored at room temperature for up to 3 hours.
- To serve: Heap some of the leek vinaigrette on each plate. Add some ham and a wedge or two of cheese. Serve with toasted sourdough bread if desired.