Name: Leek & mustard vinaigrette with Carmarthen ham
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: British
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

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Leek & mustard vinaigrette with Carmarthen ham

Leek & mustard vinaigrette with Carmarthen ham

Stephen Terry

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Serves 6

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal285
fat19g
saturates8g
carbs3g
sugars3g
fibre2g
protein25g
salt2.26g

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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A star rating of 4.3 out of 5.3 ratings

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