Warm leek and white bean salad with mustard dressing from River Cottage Every Day (page 280) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil.

  • eliza on May 06, 2026

    I used this as inspiration for my own dish…sautéed leeks with green onions and baby bok choy. I added herbes salé and my own garlic salt and sprinkled with sumac. I used my own cooked chickpeas for the beans. This was piled onto a split homemade roll and topped with a small amount of sharp cheddar and grilled. Made a delicious lunch, will make again.

  • treay on November 14, 2024

    Another favourite recipe from his book. It's the perfect recipe to make when you do not have much time to cook dinner. It is very tasty, especially if you serve it with some halloumi cheese. A fantastic vegetarian dish. I like to use two types of beans, tinned cannellini and butter beans. You just fry two finely sliced leeks in a bit of olive oil, and then add the beans and warm them. You add the mustard dressing while they are still in the pan and serve on top of salad leaves. Delicious!

  • eeeve on September 26, 2022

    We like this too, it comes together quickly which is a bonus in our house. We usually just add the mustards and honey straight to the pan, not bothering with vinegar etc, and serve it with rice or grains.

  • Rutabaga on November 13, 2015

    The combination of white beans, sauteed leeks, and mustard vinaigrette blends together perfectly. I served it over arugula as an accompaniment to a pasta dish, but it would also be great as a simple lunch served on hearty toast.

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