Leek Mustard Vinaigrette With Carmarthen Ham Recipes

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LEEK & MUSTARD VINAIGRETTE WITH CARMARTHEN HAM



Leek & mustard vinaigrette with Carmarthen ham image

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

Provided by Stephen Terry

Categories     Dinner, Starter

Time 25m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.26 milligram of sodium

LEEKS WITH MUSTARD VINAIGRETTE



Leeks with Mustard Vinaigrette image

Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8

6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
2 cloves garlic, minced
1 tablespoon minced fresh basil
1/4 cup extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

  • Bring a large pot of water to a boil. With kitchen twine, tie leeks into two bundles, with green tops at the same ends. Add bundles to boiling water. Reduce heat, and simmer until leeks are tender, about 15 minutes. Remove leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
  • Make vinaigrette: In a large bowl, whisk together mustard, vinegar, garlic, and basil. Slowly whisk in oil in a fine stream. Add salt and pepper.
  • Gently toss leeks in the bowl with vinaigrette, coating well. Serve chilled or at room temperature.

LEEK SALAD WITH VINAIGRETTE



Leek Salad with Vinaigrette image

Make and share this Leek Salad with Vinaigrette recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 2h8m

Yield 4 serving(s)

Number Of Ingredients 11

4 leeks, green top except for 1 inchremoved,root removed except for thin sliver left to hold the leek togethe
1/2 cup diced tomatoes
12 black pitted olives (or more)
1 sprig mint, for garnish
1 green onion, chopped
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon sugar
pepper
1 teaspoon of fresh mint, chopped
1/4 cup lite olive oil (or virgin)

Steps:

  • Steam the leeks for apprx 8 minutes or until tender, drain& dry thoroughly.
  • Meanwhile in a bowl combine the onion,lemon juice, mustard, sugar, pepper& mint.
  • Whisk in the oil in a slow steady stream.
  • Arrange warm leeks on a serving platter.
  • Pour the vinaigrette so it covers all parts of the leek, Sprinkle the tomatoes over top, arrange the olives.
  • Leave at room temp for 1-2 hours before serving.
  • Garnish with mint sprigs.

Nutrition Facts : Calories 201.3, Fat 15.4, SaturatedFat 2.1, Sodium 145.5, Carbohydrate 16.3, Fiber 2.5, Sugar 5.1, Protein 1.9

LEEKS WITH MUSTARD VINAIGRETTE



Leeks with Mustard Vinaigrette image

Yield serves 4

Number Of Ingredients 8

6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
2 garlic cloves, minced
1 tablespoon minced fresh basil
1/4 cup extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

  • Bring a large pot of water to a boil. With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends. Add the bundles to the boiling water. Reduce heat, and simmer until the leeks are tender, about 15 minutes. Remove the leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
  • Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil. Slowly whisk in the oil in a fine stream. Whisk in the salt and pepper.
  • Gently toss the leeks in the bowl with the vinaigrette, coating well. Serve chilled or at room temperature.

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