Leek Salad Recipes

LEEK SALAD

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.

LEEK SALAD

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.

LEEKS VINAIGRETTE

Steps:

• Bring a large pot of water to a vigorous boil and season liberally with salt.
• Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
• Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
• In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
• While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
• Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.

TURKISH LEEK SALAD

Steps:

• Peel the outer layer of the leek. Cut the leek into slices.
• Chop the tomato and cucumber into slices (or cubes if you like)
• Finely chop the parsley.
• Put the cut tomato, cucumber and leek into a bowl and squeeze half a lemon over. Cover with the chopped parsley, and add olive oil, salt and pepper.
• The salad is ready. We always recommend to have a small taste to check if you need to add any extra salt, pepper, lemon or parsley if you wish...

BRAISED LEEK SALAD

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.

LEEK DRESSINGS

Steps:

• Cook leek in medium pot of boiling water 1 minute. Drain. Set aside. Whisk olive oil, vinegar, mustard and Worcestershire sauce in medium bowl. Stir in leek. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

TANGY POTATO AND LEEK SALAD

Steps:

• In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
• Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

LEEK PASTA SALAD

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.

RAMPS (WILD LEEKS) SALAD

Steps:

• Finely shred ramps, then blanch in boiling water 2 minutes; rinse with cool water to stop the cooking process and drain very well.
• Slice red pepper, removing seeds and any membranes.
• Combine pepper with blanched ramps and walnuts or almonds in a salad bowl.
• Mix lemon rind and juice with mayonnaise and toss the salad.
• Adjust seasonings to taste and serve.