Serves 4
1 bunch baby leeks
2 medium-sized firm, ripe tomatoes
2 shallots, peeled and cut into thin wedges
For honey-lime dressing:
2 tablespoons honey
grated rind of 1 lime
4 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
sea salt and pepper to taste
freshly chopped tarragon and freshly chopped basil to garnish
1. Wash and then trim leeks so they are same length. Place in a steamer over a pan of boiling water and steam for 8 minutes, or until just tender. Drain leeks thoroughly and arrange in a shallow rectangular dish.
2. Peel tomatoes: Cut an “X” in the top the tomatoes, place in a bowl and cover them with boiling water until their skins start to peel away. Remove tomatoes from bowl and carefully remove skins. [Another way to do this is to have a pot of water boiling on the stove, drop the “X’d” tomatoes in and watch carefully for the first signs of the skin splitting (the “X” is to promote the splitting). As soon as splitting begins, pluck them out of the pot and drop them into a bowl of ice water until cool enough to handle. The skins should slip off easily. – Debbie]
3. Cut the peeled tomatoes into quarters, remove seeds, then chop into cubes. Distribute chopped tomatoes and the shallots over the top of leeks.
4. In a small bowl make the dressing by whisking together honey, lime zest, lime juice, olive oil, mustard, and salt and pepper. Pour 3 tablespoons of this over the leeks and tomatoes and then garnish with tarragon and basil. Serve while the the leeks are still warm, with the remaining dressing on the side for those who want more.