A couple of years ago a local organic gardener {who was also our flower gardener} supplied us with an overabundance of leeks, and the following recipe is the result of one of our many experiments.
12 small leeks
6 cups chicken stock
1/2 cup cranberries
2 ounces ham, chopped
1 tablespoon minced fresh parsley
1/4 cup olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 - 1 teaspoon salt {start with the smaller amount and add more as necessary}
Freshly ground pepper
Wash and trim the leeks, using all the white portions and 4" of the green. Set aside. Bring the chicken stock to a boil and add the cranberries. Cook the berries just until they begin to pop. Remove with a slotted spoon and set aside.
Tie the leeks together in bunches of three and add to the stock. Reduce the heat to a simmer and cook 10 minutes until softened. Remove from the stock and cool. Set the stock aside for another use. {It will be a little cloudy but will have a wonderful flavor.}
Combine the parsley, the oils, lemon juice, Dijon mustard, garlic, salt, and pepper. Mix well. Combine the ham and cranberries and add 2 tablespoons of the dressing. Arrange 3 leeks on each of four salad plates and drizzle with a small amount of the dressing. Top with the ham/cranberry mixture.
Serves 4.
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