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Leek & mustard vinaigrette with Carmarthen ham

Leek & mustard vinaigrette with Carmarthen ham

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter

Nutrition: per serving
NutrientUnit
kcal285
fat19g
saturates8g
carbs3g
sugars3g
fibre2g
protein25g
salt2.26g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, March 2011

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Overall rating

Rating: 4 out of 5.3 ratings
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