Salads
Salad of French beans and grilled leeks with tapenade
An unusual take on salade Niçoise, this salad is great with chicken or a meaty fish such as tuna. You could add a little shaved fennel before serving, if you like, or, if you're having it on its own as a light main, crumble over some feta.
Ingredients
- 300g french beans, trimmed
- 500g leeks, trimmed
- a little olive oil
- for the tapenade dressing:
- 75g stoned black olives
- 1 garlic clove
- 2 anchovy fillets
- 1 tsp capers, soaked in cold water for 20 mins, then drained and squeezed dry
- 1 fresh chilli (optional)
- 125ml olive oil
- 1 tbsp parsley or basil or tarragon, chopped (optional)
- freshly ground black pepper
Method
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Step 1
First make the dressing. Put the olives, garlic, anchovies, capers and chilli, if using, in a food processor and whiz to a rough paste.
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Step 2
Gradually add the olive oil and mix to make a dressing with a coating consistency. At this point the chopped herbs can be added. Season with freshly ground black pepper.
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Step 3
Cook the french beans in boiling salted water for 3-4 minutes; they should still have some 'bite'. Drain and set aside.
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Step 4
Cook the leeks in boiling salted water for 5 minutes, then drain thoroughly.
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Step 5
Cut them in half lengthways, toss in a little olive oil and then grill on a ridged grill pan until they are just tender and lightly charred. Cut into 6cm lengths.
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Step 6
Mix the beans and leeks together and then stir in enough dressing to taste.