This one’s firmly based on a recipe from one of my favourite cookbooks, The French Women Don’t Get Fat Cookbook by Mireille Guiliano.
I love her writing and her recipes but I do usually change them up just a little bit, as with most recipes, as here.
This is the most beautifully simple dish that would be an utterly elegant side dish but I’m on a focused lose-the-lockfown-weight THING so I had this for lunch.
And I’ll be having it again soon. It was DELICIOUS.
The dressing makes enough for two so I have my second portion (this image) in the fridge ready for tomorrow’s amazing salad lunch idea (that I have already).
Honey, mustard, olive oil, lemony dressing = AMAZING.
To make it the way I did and to make a glorious, sunshine, light, gorgeous, healthy lunch for one, you’ll need:
FOR THE SALAD
2 leeks, cleaned, any tough outer layers removed, most of the green part cut off (use in soup another time) and the white piece remaining cut into a few smaller pieces
1 courgette, washed, peeled if you prefer, cut horizontally into slices and then these halved again
FOR THE DRESSING
2 tsp Dijon mustard
2 tsp runny honey
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
FOR THE MAKING IT ALL AMAZING
salt and pepper
fresh parmesan cheese, grated into little slices
Bring a big pan of salted water to the boil, throw in the leeks and boil on a fairly gentle boil for five minutes.
Add the courgettes, bring it back to the boil and give it another two minutes.
Drain and leave to cool.
Make the dressing while the vegetables cool by mixing all the dressing ingredients together in a bowl (to be honest, I started eating it straight from the bowl with a spoon). Obviously taste and adjust the quantities so it’s exactly right for you.
When the vegetables are cool, tip into a bowl and season with salt and pepper to your liking.
Toss and add some of the dressing and toss again.
Taste again!
Crumble or peel or grate on some parmesan cheese.
When it’s perfect, just pile it all up and dig in …. this is SO SO GOOD.
