Blackened Leek, Red Onion & Smoked Mozzarella Salad with Tarragon Vinaigrette

Preparation info
  • Serves


    • Difficulty


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.


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


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