Name: Blackened Leek, Red Onion & Smoked Mozzarella Salad with Tarragon Vinaigrette
Yield: Serves 4
Ingredients: 1 tablespoon chopped fresh tarragon; 1 tablespoon green olives, stoned & finely chopped; 3 (4) tablespoons tarragon vinegar or champagne vinegar; 1 teaspoon Dijon mustard; 135 ml (4½ fl oz, generous ½ cup) extra-virgin olive oil; Salt & freshly ground black pepper; 1 hard-boiled egg, chopped; 1 smoked mozzarella cheese, cut into 8 thin slices; 2 red onions, cut into wedges; 24 young leeks, trimmed; A pinch of sugar; 1 tablespoon superfine capers, rinsed & drained; 1 tomato, deseeded & finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

I love the smoky flavours that predominate in this salad. The tart vinaigrette makes an ideal dressing for the charred leeks. If possible, cook the vegetables on a barbecue.

Ingredients

A pinch of sugar
24 young leeks, trimmed
2 red onions, cut into wedges

Method

Bring a large pan of water to the boil with the sugar and a little salt. Throw in the leeks, return to the boil and cook gently for 2-3 minutes. Drain them well and dry on a cloth.

For the vinaigrette, mix the vinegar, mustard and tarragon together in a bowl and then whisk in the olive oil. Add all the remaining ingredients and season to taste with salt and pepper.

Grill the lee