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.
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
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).
Add the beans and toss together until
heated through. Take off the heat; stir in
the parsley and plenty of black pepper.
For the dressing, whisk together the
mustards, vinegar, sugar and remaining
oil and season well. Stir into the pan of
warm leeks and beans.
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