Prosciutto, salty and chewy, brings marinated autumn leeks to life in this delicious salad, ideal for cooler days.
Ingredients
- 4 leeks, washed and trimmed
- ΒΌ cup olive oil
- 1 tblsp yellow mustard seeds
- 1 tblsp black mustard seeds
- 1 bay leaf
- 1 tblsp minced fresh garlic
- 2 sprigs thyme
- 1 cup chicken stock (preferably homemade)
- 2 tblsp Marsala wine
- 3 tblsp wine vinegar
- 8 slices prosciutto
Salad Ingredients for 4
- radicchio leaves, fresh basil leaves, sundried tomatoes, black olives, crisp-fried sourdough bread croutons,caper berries, parmesan cheese,
Method
- Cut the leeks into 2cm thick slices on a slight angle.
- Heat 1 tblsp of the oil in a large frying pan and add the mustard seeds. Cover and cook until they have popped. Add the garlic and cook a further 1 minute.
- Arrange the leeks on top of the mustard seeds with the bay leaf and thyme sprigs. Pour in the chicken stock and Marsala wine. Cover and simmer gently for 3 minutes. Turn off the heat.
- Pour in the remaining olive oil and sprinkle over the wine vinegar. Season well with salt and pepper. Cover and refrigerate for 2 hours or up to 3 days.
- Grill or pan-fry the prosciutto until crispy. Crumble if wished. Serve the leeks tossed with a few raddichio and basil leaves, and topped with sundried tomatoes, olives, bread croutons, caper berries, parmesan and the crumbled prosciutto.
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