Leek & Mustard Vinaigrette With Carmarthen Ham

6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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..."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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