Mustardy Leek Market Salad
Yield: 4
Mustardy Leek Market Salad
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Simple vegetables get a very worthwhile upgrade in this warm roasted broccoli salad, where sweet, silky leeks and a punchy Dijon dressing turn everyday ingredients into something unexpectedly elegant.
Ingredients
- ½ head broccoli, including the stems, cut into florets and bite-sized pieces
- 3 yellow carrots, peeled and sliced on a sharp diagonal
- 1 cup cherry tomatoes
- ½ leek, thinly sliced and thoroughly washed
- ¾ cup snow peas, trimmed and thinly sliced on a diagonal
- 2 tablespoons olive oil, plus more as needed
- 1 tablespoon butter
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- ¼ cup toasted almonds
- flaky sea salt, for finishing
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the broccoli and carrots on a large baking sheet. Drizzle generously with olive oil and season well with kosher salt and black pepper. Roast for 18 minutes, tossing halfway through, until the broccoli develops dark, crisp edges and the carrots begin to caramelise.
- Add the cherry tomatoes to the tray and roast for another 8 to 10 minutes, until blistered and juicy. You want colour here. Pale roasted vegetables taste like hesitation.
- Meanwhile, heat 1 tablespoon olive oil and the butter in a skillet over medium-low heat. Add the leeks with a pinch of salt and cook slowly for 10 to 12 minutes, stirring occasionally, until completely soft and silky without taking on much colour.
- Stir the Dijon mustard, white wine vinegar, and honey into the leeks. Add 1 tablespoon water to loosen if needed. The mixture should lightly coat the leeks rather than sit heavily around them. Taste and adjust seasoning. It should feel bright and sharp enough to cut through the sweetness of the roasted vegetables.
- Bring a small pot of salted water to a boil. Add the snow peas and blanch for about 30 seconds, just until vivid green and barely tender. Drain immediately and rinse briefly under cool water.
- Transfer the roasted broccoli, carrots, and tomatoes to a serving platter or shallow bowl. Spoon over the mustardy leeks and gently toss everything together.
- Scatter over the snow peas, dill, parsley, and almonds. Finish with flaky sea salt, black pepper, and another small drizzle of olive oil if the vegetables need a little gloss.
- Serve warm or slightly above room temperature.
Costs
- Total Cost: $7.51
- Cost per Serving: $1.87
Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of carrots, leek, snow peas, salt, pepper and dill from Whole Foods.
Nutrition Facts
Calories
209Fat
15 gSat. Fat
3 gCarbs
17 gFiber
5 gNet carbs
12 gSugar
7 gProtein
5 gSodium
745 mgCholesterol
8 mgNutritional information is an estimate only, and depends on the ingredients you use.
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