Recipe: Leek Salad
Misc.LEEK SALAD
6 leeks, white part only (there will be about 2 pounds, 6 ounces), halved lengthwise and well rinsed
1 1/2 tablespoons freshly squeezed lemon juice
2 1/2 teaspoons hazelnut oil or walnut oil
1 tablespoon mild vegetable oil, such as grapeseed
2 cups firmly packed fresh herb leaves, such as basil, tarragon, lemon thyme, sweet cicely, and regular or garlic chives
1/2 teaspoon coarse sea salt (or to taste)
Bring about 3 cups water to a boil in bottom of steamer. Put leeks in top of steamer, cover, and steam until tender, 8 to 10 minutes. The sharp blade of a knife should go through them easily when they are cooked. Transfer to colander and let drain for at least an hour and up to 2 hours, then transfer them to a shallow bowl.
In medium bowl, whisk together lemon juice and oils. Taste to check balance of flavors -- the nut oil should be obvious but not overpowering.
Mince herbs, and whisk them into the mixture. Whisk in salt. Pour dressing over leeks and gently toss them in it. Transfer to serving dish and serve with more coarse salt on the side.
Servings: 4
Source: Cooking at Home on Rue Tatin by Susan Herrmann Loomis
6 leeks, white part only (there will be about 2 pounds, 6 ounces), halved lengthwise and well rinsed
1 1/2 tablespoons freshly squeezed lemon juice
2 1/2 teaspoons hazelnut oil or walnut oil
1 tablespoon mild vegetable oil, such as grapeseed
2 cups firmly packed fresh herb leaves, such as basil, tarragon, lemon thyme, sweet cicely, and regular or garlic chives
1/2 teaspoon coarse sea salt (or to taste)
Bring about 3 cups water to a boil in bottom of steamer. Put leeks in top of steamer, cover, and steam until tender, 8 to 10 minutes. The sharp blade of a knife should go through them easily when they are cooked. Transfer to colander and let drain for at least an hour and up to 2 hours, then transfer them to a shallow bowl.
In medium bowl, whisk together lemon juice and oils. Taste to check balance of flavors -- the nut oil should be obvious but not overpowering.
Mince herbs, and whisk them into the mixture. Whisk in salt. Pour dressing over leeks and gently toss them in it. Transfer to serving dish and serve with more coarse salt on the side.
Servings: 4
Source: Cooking at Home on Rue Tatin by Susan Herrmann Loomis
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