A delicately flavoured salad, Poireaux au Miel (pwar-oh oh mcc-ell) is a delightful zoay of using young leeks or ‘thinnings’. Serve the salad with grilled steak, cold roast chicken or turkey.
12 lb. young leeks, trimmed and washed large onion, thinly sliced
2 shallots, finely chopped
4 canned artichoke hearts, drained and chopped small green pepper, white pith removed, seeded and thinly sliced bunch watercress, trimmed and chopped
1 small cos lettuce, coarse outer leaves removed, washed and torn into pieces
4 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons clear honey
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon prepared French mustard
Half-fill a large saucepan with water. Place the pan over high heat and bring the water to the boil. Add the leeks and blanch them for 3 minutes. Remove the pan from the heat and drain the leeks in a colander. Set them aside to cool.
In a large salad bowl, combine the onion, shallots, artichoke hearts, green pepper, watercress and lettuce. Set aside.
To make the dressing, place all the dressing ingredients in a small mixing bowl and beat them with a fork until they are well combined. Set aside.
When the leeks are completely cold, cut them into 2-inch pieces and add them to the salad bowl. Pour the dressing over the vegetables and toss with two forks until they are well coated with the dressing.