Saffron dressed leek salad

This saffron dressed leek salad can be presented as a salad or as a vegetable.  It is extremely good with sea bass as the sharpness of the vinegar in the vinaigrette contrasts perfectly with the flavour of the bass.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 24 Hrs

Ingredients

For 4 servings…

4                    Leeks       

                     Salt          

2                    Tomatoes  

1 tbs               Tarragon  - fresh - chopped     

2 tbs               Olives  - black, stoned and sliced

                     Pepper      

For the vinaigrette

1½ tbs            Vinegar  - white wine 

                     Pepper      

                     Salt          

70 ml              Olive oil    

1 pinch            Saffron strands        

Method

Trim the leeks and blanch them for about three minutes in boiling salted water.  Drain them. Pour the vinaigrette over the leeks while they are still piping hot, cover, and chill for up to 24 hours to marinate.

The next day, cut the leeks into 2½ cm lengths.  Skin the tomatoes by dipping them briefly into boiling water and then into a bowl of cold water.  Slip off the skins and finely chop the tomatoes.  Mix them with the leeks, tarragon, and olives.  Season and set aside.