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A warm salad of leeks & white beans


  • To make the dressing, whisk the garlic with the mustard and vinegar. Add about 150 ml vegie oil, little by little, continually whisking. Then season and set aside.
  • Heat a little fresh oil and the butter in a heavy-bottomed pan and gently sauté the leeks until tender, stirring now and again and adding a little water if sticking.
  • Add the cannellini beans, season quite well and toss to heat through.
  • Then remove from the heat and add the parsley with the dressing to taste. Toss well and serve.
  • nb.  If you like, you can use 50:50 olive and vegetable oil for the dressing.


  • 1 large garlic clove, crushed
  • 1 heaped tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • vegetable oil
  • sea salt & freshly ground pepper
  • a dollop of butter
  • 2 leeks, washed well & finely sliced
  • 1 can cannellini beans, rinsed & drained
  • a good handful of Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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