Leek & Mustard Salad (Vinaigrette) with Carmarthen Ham

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

  • Servings: 6
  • Difficulty: easy
  • Print

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
  • salt
  • 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


  1. 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.
  2. 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.
  3. 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.

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