You can use standard leeks for this salad, but it tastes better with baby leeks. Serves 2-4
10 baby leeks or 2 large leaks, thickly sliced
1 tbs. olive oil
1 garlic clove, peeled and crushed
2 tsp. whole grain mustard
2 tbs. lime or lemon juice
1 tbs. wine or any other nice vinegar
2 tbs. olive oil
Salt and pepper
A pinch of sugar
Cook leeks in a pan of boiling water, until tender. Do not over cook. Allow to cool a little. Place in a serving dish.
Place all dressing ingredients in a small jar and shake vigorously to mix.
Pour over warm leeks, cover with cling film and allow to chill for a few hours. This helps to absorb flavours.
You can add chopped fresh herbs of choice to the dressing, like parsley or coriander.
An alternative dressing would be a 50/50 mix of Mayonnaise and sour cream, with salt pepper and herbs like parsley.
Also see Salad Selection