Warm Leek and Tomato Salad Recipe
Ingredients
| 450 g / 1 lb trimmed baby leeks | ||
| 225 g / 8 oz ripe, but firm tomatoes | ||
| 2 shallots, peeled and cut into thin wedges | ||
| Clear honey | 2 Tablespoon (HONEY AND LIME DRESSING:) | |
| Grated rind of 1 lime | ||
| Lime juice | 4 Tablespoon (HONEY AND LIME DRESSING:) | |
| Light olive oil | 1 Tablespoon (HONEY AND LIME DRESSING:) | |
| Dijon Mustard | 1 Teaspoon (HONEY AND LIME DRESSING:) | |
| Ground black pepper | 1 To taste (HONEY AND LIME DRESSING:) | |
| Freshly chopped tarragon | ||
| Freshly chopped basil | ||
| Salt | To Taste | |
Directions
1. Trim the leeks so that they are all the same length. Place in a steamer over a pan of boiling water and steam for 8 minutes or until just tender.
2. Drain the leeks thoroughly and arrange in a shallow serving dish.
3. Make a cross in the top of the tomatoes, place in a bowl and cover them with boiling water until their skins start to peel away. Remove from the bowl and carefully remove the skins.
4. Cut the tomatoes into 4 and remove the seeds, then chop into small dice. Spoon over the top of the leeks together with the shallots.
5. In a small bowl make the dressing by whisking the honey, lime rind, lime juice, olive oil, mustard and salt and pepper. Pour 3 tablespoons of the dressing over the leeks and tomatoes and garnish with the tarragon and basil. Serve while the leeks are still warm, with the remaining dressing served separately.
2. Drain the leeks thoroughly and arrange in a shallow serving dish.
3. Make a cross in the top of the tomatoes, place in a bowl and cover them with boiling water until their skins start to peel away. Remove from the bowl and carefully remove the skins.
4. Cut the tomatoes into 4 and remove the seeds, then chop into small dice. Spoon over the top of the leeks together with the shallots.
5. In a small bowl make the dressing by whisking the honey, lime rind, lime juice, olive oil, mustard and salt and pepper. Pour 3 tablespoons of the dressing over the leeks and tomatoes and garnish with the tarragon and basil. Serve while the leeks are still warm, with the remaining dressing served separately.
Chef
