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
BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan or grill to medium-high heat.
- Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
- Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
- While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
- Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
- Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
- Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
- On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.
LEEK PASTA SALAD
Provided by Molly O'Neill
Categories pastas, salads and dressings
Time 50m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
- Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
- Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
- Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 2 grams, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 337 milligrams, Sugar 9 grams
BAKED LEEK AND TOMATO
Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)
Provided by Derf2440
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F degrees.
- Spray an oven proof gratin dish with veggie spray.
- Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
- Sprinkle with salt and pepper to taste.
- Sprinkle half the olive oil over all.
- Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
- Top with Jalapeno and sprinkle with shredded cheddar cheese.
- Bake, uncovered,in 400F oven for 30 minutes.
TOMATO AND LEEK SALAD RECIPE - (5/5)
Provided by á-8460
Number Of Ingredients 9
Steps:
- Whisk vinegar, salt, pepper, oil, honey and mustard together in a bowl; set aside. Fry bacon until a little crispy; drain on a paper towel. Mix bacon, tomatoes and leek together. Toss in dressing and serve.
SOLE STEAMED WITH TOMATO-LEEK SAUCE
Steps:
- Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
- Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g
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
SOLE WITH LEEKS AND TOMATOES
Categories Fish Tomato Dinner Leek Spring Thyme Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates; remove toothpicks. Top fish with sauce.
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GRILLED LEEKS WITH LEEK-TOMATO SALAD & CITRUS DRESSING …
From foodandwine.com
Author Tara DugganTotal Time 45 mins
- Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well. You should have about 8 cups of the tops.
- Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes.
- Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
- In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes.
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