Leek Mustard Vinaigrette With Carmarthen Ham Recipes

Steps:

• Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
• Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
• Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
• Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.

Steps:

• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper.
• Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.)
• Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.

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.