I love leeks. There is something so humble about them and yet this Warm Leek and Cannellini Bean Salad gives them an air of sophistication.
Warm Leek and Cannellini Bean Salad with Mustard Dressing
Serves: 4 I think this would be particularly nice with smoked fish.
410g tin cannellini beans, drained and rinsed
5 tbsp extra virgin olive oil
2 Large leeks, trimmed, washed and finely sliced
10g Flat-leaf parsley, finely chopped
1 tbsp Dijon mustard
2 tsp Cider vinegar
A pinch Caster sugar
Sea salt and freshly ground black pepper
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.