This makes a beautiful winter lunch. Mix together at the last minute to ensure that the leeks and beans retain their fresh green colour.
Serves 4
1 tsp smooth Dijon mustard
1 tsp roughly chopped tarragon leaves
1 clove garlic, finely chopped
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
salt and freshly ground black pepper
2 x 410g cans cannellini, drained and rinsed
220g baby leeks, trimmed
400g French beans, trimmed
12 quail’s eggs
250g sliced smoked bacon
100g baby salad leaves
In a large bowl, whisk together the mustard, tarragon, garlic, vinegar and olive oil. Season to taste. Dry the cannellini beans on some kitchen paper and mix into the vinaigrette.
Cut a cross in the leafy end of each leek and wash thoroughly. Bring a large pan of water up to the boil. Add the leeks and cook for 2 minutes or until tender. Remove and cool under cold water before drying on kitchen paper.
Add the beans to the same boiling water, return to the boil and cook for 5 minutes or until tender. Immediately drain and dry, then mix into the vinaigrette with the leeks. Season to taste.
Place the eggs in a small saucepan. Cover with cold water and bring up to the boil. Cook for 2 minutes then remove and cool under cold running water. Peel and halve.
Trim the bacon of fat and cut into large squares. Heat 2 tbsp olive oil in a non-stick frying pan over a high heat. Add the diced bacon and fry briskly for 3 minutes or until crisp. Mix into the beans with the halved eggs. Divide the salad leaves between the plates, add the salad and serve immediately.
