LEEK SALAD
Provided by Melissa d'Arabian : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
- Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
LEEK SALAD
Provided by Mark Bittman
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
- Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly.
- Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 4 grams
CRISPY FRIED LEEKS
Steps:
- Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F. Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
LEEK SALAD
Make and share this Leek Salad recipe from Food.com.
Provided by Midwest Maven
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, oil, salt and pepper.
- Toss the dressing with the leeks.
- Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
- Add the olives and cilantro and toss well.
- Add more salt and pepper if you like and chill for an hour.
Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7
WARM POTATO LEEK SALAD
Make and share this Warm Potato Leek Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5
BRAISED LEEK SALAD
Created by Chef Aaron Bashy for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love leeks, but often find them overpowered in dishes where they aren't the main attraction. This recipe really showcases the leeks in all their subtle glory by caramelizing them and then adding just a few ingredients to complement the leek itself. In fact, the recipe features 3 of my favorite ingredients: leeks, feta cheese and Kalamata olives. Can't go wrong with that combination. To prepare leeks, trim off the tough dark green bits and the roots. Cut in half lengthwise then swish in a bowl of clean water to remove the sand and sediment that gets trapped between the rings of the leek. The wine is optional, but recommended.
Provided by Eat Your Vegetables
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly dry the leeks.
- Warm the olive oil in a saute pan set over moderate heat. Add the leeks to the pan, flat side down. Caramelize the leeks, paying careful attention to avoid burning them, about 4 minutes. Remove the leeks from the pan using tongs or a slotted spoon.
- If using wine, deglaze the pan with it and cook until the wine is reduced by half, a few seconds. Add the vinegar and reduce by one third, another few seconds. Add the stock and reduce by half, again, just a few seconds.
- Place one leek half on each of four salad plates. Season with salt and pepper. Drizzle equal portions of the sauce over the leeks, sprinkle with crumbled cheese and garnish with the olives.
Nutrition Facts : Calories 101.7, Fat 7.2, SaturatedFat 2.7, Cholesterol 12.6, Sodium 222.1, Carbohydrate 7.3, Fiber 1, Sugar 2.3, Protein 2.7
FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS
Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty, satisfying side-dish salad. You could easily turn it into a main course by adding grated cheese (maybe ricotta salata or aged Cheddar) and nuts (pistachios, pine nuts, pecans). And also feel free substitute any other cooked bean or dried fruit; chopped apricots or cherries would work particularly well, as would navy or cannellini beans. The recipe makes a very large bowlful, but sturdy farro holds up well in the fridge.
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
- In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.
- In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 23 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 528 milligrams, Sugar 17 grams
CRISPY LEEKS
Found this included on a fish recipe over at EatingWell website and thought I would share. It sounds really good.
Provided by Jencathen
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry.
- Toss in a medium bowl with oil.
- In a small bowl combine flour, paprika, garlic powder, salt and pepper.
- Sprinkle flour and spice mix over leeks; toss well to combine.
- Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes.
CRISP TOFU & LEEK SALAD
This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed - creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it's nutrients. Healthy eating!
Provided by hello
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tofu into 1 inch cubes.
- Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
- In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
- Toss tofu and leeks in the prepared vinaigrette.
Nutrition Facts : Calories 488.6, Fat 39.1, SaturatedFat 6, Sodium 37.6, Carbohydrate 19.6, Fiber 3.5, Sugar 8.8, Protein 21.6
CRISP LEEK SALAD
This recipe originates in Wales. From Classic International Recipes. Use only the white and light green portions of the leeks.....I couldn't include that in the ingredients for some reason. Prep and cook time does not include the one hour chilling time.
Provided by breezermom
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the leeks to remove all dirt before slicing. Slice the white and light green portions of the leeks. In a covered saucepan, cook the leeks in a small amount of boiling salted water for 5 minutes or until crisp-tender. Drain and cool.
- Cut tomatoes into thin wedges.
- Combine the leeks, tomato wedges, and chopped hard-boiled egg.
- For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.
- Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.
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LEEK SALAD WITH APPLES AND CARROTS | THE NEW BAGUETTE
From thenewbaguette.com
3.9/5 (44)Total Time 15 minsCategory SaladCalories 120 per serving
- Start by cleaning the leek: Trim the root end of the leek, as well as 1-3 inches of the dark green portion (just the part that looks bruised and/or dry), and discard. Halve the stalk lengthwise and cut the leek into thin half-moons.
- Place the sliced leeks into a big bowl of water and swirl them around with your hands to release all the dirt. Lift the leeks out of the water and place back onto your cutting board. Drain the water and replace with new water. Repeat the process once or twice more until the leeks are clean and there’s no more dirt.
- In a large bowl, combine the leeks, carrot, apple, mayo, salt, and pepper. Toss to combine. Taste and adjust the seasonings, if needed. Serve immediately.
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- Steamed Winter Veggie Bowls. Steaming vegetables isn't the flashiest cooking technique, but it truly lets veggies become their best selves. Here, they get a little help from sherry vinegar, honey, and cayenne.
- Braised Leeks, Peas, and Lettuce. Braising may sound like a winter move, but this delicate spring braise will bring something fresh and nuanced to your table.
- Spring Greens and Leek Gratin. The contents of this cast iron skillet demonstrate the best way to eat your greens: with creamy, cheesy leeks, of course!
- Glazed Leeks With Pine Nut Salsa Verde. This is a great side dish to help you get to know leeks more intimately. They're brought to life with a nutty, herby salsa verde and spiked with a little honey-sweetened sherry vinegar.
- Leek and Potato Galette With Pistachio Crust. Few things go together as well as humble leeks, potatoes, and goat cheese. But the ground pistachios in the crust make this galette truly luxe.
- Leeks in Vinaigrette with Walnuts and Tarragon. If you want to show off that you know your way around a leek, make this riff on a classic leeks in vinaigrette.
- Spring Pea Fish Chowder. What makes this fish chowder sing is its leek backbone. Every bowl is fragrant with sweet alliums, and the broth is infused with their subtle flavor.
- Charred Leeks With Honey and Vinegar. Sometimes you want to burn your dinner on purpose. Alliums (plants in the onion family, such as leeks) are among the group of ingredients that really benefit from a good char on a grill.
- Chicken and Rice With Leeks and Salsa Verde. This one-skillet meal shows what leeks can do for chicken and rice, but it's the deeply savory anchovy-garlic-caper salsa, and the hit of lemon juice before serving that boosts this dish toward lift-off.
- Leek-Top Baking-Sheet Hash. This recipe highlights one of the most under-utilized greens: leek tops. If you're trying to get more bang for your buck and cut down on waste in the kitchen, keep this one in your back pocket.
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