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Salad of leeks, broad beans and capers
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2 x 135g pack baby leeks
3 tbsp extra virgin olive oil
300g frozen broad beans
1 lemon, zest of all, juice of ½
2 tbsp nonpareille capers, well rinsed
2 tbsp fresh breadcrumbs, toasted
about 10g curly parsley, leaves finely chopped
1 tbsp Dijon mustard
2 tbsp red wine vinegar
120ml extra virgin olive oil
1 tbsp crème fraîche
1. Heat the grill to high. Wash and pat dry the leeks, spread over a baking tray, drizzle with 2 tbsp oil and season. Put under the grill for 10 minutes, turning halfway, until tender and golden brown on both sides. Set aside.
2. Bring a pan of water to the boil. Carefully drop in the egg and cook for 8 minutes then lift out with a slotted spoon and set aside. Salt the boiling water; cook the broad beans for 3-4 minutes until just tender to the bite. Drain, refresh in cold water then slip out of their skins into a bowl. Drizzle over the remaining 1 tbsp olive oil, add the lemon zest and juice, season and stir to coat. When the egg is cool enough to handle, peel and grate it, then set aside.
3. Make the vinaigrette by putting the mustard and vinegar in a small bowl. Season then stir well to combine. Drizzle in the oil, slowly whisking as you do so, until emulsified. Stir in the crème fraîche and set aside. Divide the leeks between the plates and scatter over the grated egg, capers and broad beans. Top with the dressing, breadcrumbs and parsley; serve immediately.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1468kJ
This recipe was first published in Thu Mar 28 16:24:42 GMT 2019.