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Warm leek and white bean salad with mustard dressing

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Warm leek and white bean salad with mustard dressing

Hugh Fearnley-Whittingstall - This is a lovely, easy combination to serve warm as a starter, as an accompaniment to the main event, or even cold the next day for lunch.

Preparation time:
10 minutes
Cooking time:
14 minutes
Total time:
24 minutes 25 minutes
Serves:
 4

Ingredients

  • 410g tin White beans, such as cannellini, drained and rinsed
  • 5 tbsp Rapeseed oil
  • 2 Large leeks, trimmed, washed and finely sliced
  • 10g Flat-leaf parsley, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tsp Wholegrain mustard
  • 2 tsp Cider vinegar
  • A pinch Caster sugar

Method

  1. Heat 2 tbsp oil in a large frying pan over a medium heat. Add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn down the heat fairly low and continue to cook for 10 minutes, stirring from time to time, until they are soft (don’t let them take on any colour).
  2. Add the beans and toss together until heated through. Take off the heat; stir in the parsley and plenty of black pepper.
  3. For the dressing, whisk together the mustards, vinegar, sugar and remaining oil and season well. Stir into the pan of warm leeks and beans.

Comments and images

Average user rating 4 stars out of 5

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Catherine Brown

Catherine Brown 03 March 2010 19:10

Very quick, easy and delicious. Don't know why I didn't think of it myself!!

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4 stars out of 5

Average user rating Based on 18 ratings

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Nutritional Info

Typical values per serving:
Energy 222.0kcal
Sugars 4.0g
Fat 15.0g
Saturated Fat 2.0g
Salt 1.1g

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This recipe was first published on Waitrose.com in March 2010