Leek & Mustard Vinaigrette With Carmarthen Ham
Recipe: #27118
August 02, 2017
Categories: Side Dishes, Leek, British, Gluten-Free, Low Carbohydrate, No Eggs, more
"Carmarthen Ham, from Carmarthen in West Wales – local legend suggests that the Romans took the recipe for Carmarthen Ham back with them and this is the origin of Parma Ham. I do have a fondness for procuitto, and that seems to be a worthy substitute! Found this recipe on BBC good food..."
Ingredients
Nutritional
- Serving Size: 1 (141.4 g)
- Calories 226.7
- Total Fat - 14.1 g
- Saturated Fat - 3.2 g
- Cholesterol - 44.5 mg
- Sodium - 1141.5 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 1 g
- Sugars - 1.8 g
- Protein - 16.3 g
- Calcium - 36.1 mg
- Iron - 1.8 mg
- Vitamin C - 6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Cut leeks in half lengthways, wash thoroughly, then thinly slice.
Step 2
Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in color, about 5-10 mins.
Step 3
Remove from the pan and allow to cool to room temperature.
Step 4
Stir in the grainy mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
Step 5
Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese.
Step 6
Serve with toasted sourdough bread - optional.
Tips
No special items needed.