adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Charred leek salad with honey mustard dressing
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor the flavors of fall with this harvest-inspired dish.
Ingredients:
  • 3 leeks, white part only
  • Extra virgin olive oil, to brush
  • 3 eggs, at room temperature
  • 300g green beans, trimmed
  • 2 bunches broccolini, trimmed,
  • 5cm of stems peeled honey Mustard dressing
  • 23.40 gm Dijon mustard
  • 1 clove garlic, crushed
  • 20.00 ml white wine vinegar
  • 100ml extra virgin olive oil
Instructions:
  • Cut leeks lengthwise, rinse well to remove any sand, then separate into thinner layers. Heat chargrill pan on high. Lightly brush leeks with oil and grill for 5 minutes on each side until charred and tender.
  • Bring a large saucepan of water to a boil. Gently add eggs and cook for 5 minutes. Remove 1 egg from the pan. Cook the rest for an additional 3 minutes until almost hard-boiled. Use a slotted spoon to remove the eggs. Run under cool water, peel, and set aside. Keep the pan with water for later use.
  • Add the beans and broccolini to the simmering water and cook until tender, about 4 minutes. Drain, then cool in iced water before draining once more.
  • Break a 5-minute-boiled egg in half, placing the soft yolk and egg white in a large bowl. Mix in mustard, garlic, honey, and vinegar, vigorously whisking to combine. Slowly whisk in oil until emulsified, then add lemon juice, salt, and pepper to season.
  • Combine leeks, beans, and broccolini with dressing, ensuring everything is well coated.
  • Transfer the salad into a serving bowl. Gently halve the hard-boiled eggs and arrange them on top of the salad. Serve the dish at room temperature.

Similar Recipes