Leek & Mustard Vinaigrette With Carmarthen Ham
Delight your taste buds with this exquisite dish featuring tender leeks tossed in a flavorful vinaigrette made with mustard and chives. Layered with slices of Carmarthen ham and creamy Perl Wen or buffalo mozzarella, this dish is a culinary masterpiece that sings of balance and sophistication. Enjoy it with toasted sourdough bread for a delightful experience that is sure to impress.
— Constant Cookbook
Ingredients
- 3 large leeks
- 3 tbsp good-quality extra-virgin olive oil
- 2 tbsp grain mustard
- small bunch chives , finely chopped
- 18 slices Carmarthen ham or any good quality air-dried ham
- 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
Instructions
- Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
- Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
- Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 285 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.26 milligram of sodium
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