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This recipe combines a variety of flavours and offers a generous dose of vitamins, minerals and antioxidants too! For a twist on the basic recipe, add four soft-boiled eggs, cut in half, to top the salad.


  • Preparation: 20 min
  • Ready in: 20 min


  1. Preheat your oven to 190 degrees Celsius.
  2. Boil a saucepan of salted water and add the leeks, boiling for approximately 5 minutes until tender. Drain and put to one side.
  3. Put the prosciutto slices on a baking sheet, ensuring they do not overlap. Put in the oven and bake until crispy, approximately 8 minutes. Remove from oven and sprinkle the lemon zest over the slices.
  4. For the dressing, mix the sugar, vinegar and mustards then carefully whisk in the olive oil until the mixture is thick and creamy.
  5. For the salad, season the leeks with salt and pepper and add a spoonful of the dressing, ensuring they are well coated. Arrange the leeks, prosciutto and salad leaves in layers on serving plates and drizzle each with a spoonful of the dressing.