Warm Leek and White Bean Salad

Warm Leek and White Bean Salad
Serves 4
Print
1204 calories
113 g
0 g
72 g
34 g
8 g
691 g
2420 g
11 g
0 g
61 g
Nutrition Facts
Serving Size
691g
Servings
4
Amount Per Serving
Calories 1204
Calories from Fat 634
% Daily Value *
Total Fat 72g
111%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 51g
Cholesterol 0mg
0%
Sodium 2420mg
101%
Total Carbohydrates 113g
38%
Dietary Fiber 26g
102%
Sugars 11g
Protein 34g
Vitamin A
67%
Vitamin C
49%
Calcium
33%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons rapeseed or olive oil
  2. 2 large leeks, trimmed, washed and finely sliced
  3. 1 tin (14 oz) of white beans, drained and rinsed, such as cannellini
  4. 1 heaped tablespoon chopped flat-leaf parsley
  5. Sea salt and freshly ground black pepper
  6. Salad leaves, to serve
  7. MUSTARD DRESSING
  8. 1 tablespoon dijon mustard
  9. 1 teaspoon wholegrain mustard, (optional)
  10. 3 tablespoons rapeseed or extra virgin olive oil
  11. 2 teaspoons cider vinegar
  12. A pinch each of sea salt, freshly ground black pepper, sugar
Instructions
  1. Heat the oil in a large frying pan over a medium heat, then add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn the heat down fairly low and continue to cook, stirring from time to time for 6–7 minutes, until they are soft; don’t let them colour. Add the beans and toss together until heated through. Remove from the heat and stir in the parsley and plenty of black pepper.
  2. For the dressing, whisk all the ingredients together to combine. Add to the pan of warm leeks and beans and stir well.
  3. Divide the salad leaves between 4 plates and spoon the warm bean and leek mixture on top. Serve straight away, accompanied by toasted sourdough bread. Alternatively, forget the leaves and just serve the dressed beans on toast.
Adapted from River Cottage Cookbook
beta
calories
1204
fat
72g
protein
34g
carbs
113g
more
Adapted from River Cottage Cookbook
NoMayo https://nomayo.us/