Leek Salad
Brighten up your table with this refreshing Leek Salad, a vibrant combination of tender, blanched leeks, zesty lemon-Dijon vinaigrette, and a delightful crunch from toasted walnuts. This simple yet sophisticated dish highlights the natural sweetness of leeks while incorporating fresh parsley and thinly sliced red onion for a crisp, herbaceous touch. Perfectly complemented by the tang of white wine vinegar and a hint of honey, this salad is as delicious as it is nutritious. Ready in just 25 minutes, it makes a lovely side dish, a light lunch, or a refreshing addition to any dinner spread. Not only is it packed with seasonal flavor, but it's also an elegant way to showcase an often-overlooked vegetable.
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Recipe Information
Ingredients
- 4 whole leeks
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 0.25 cups toasted walnuts
- 0.5 whole red onion
- 4 cups water
- 2 tablespoons white wine vinegar
Instructions
Trim off the dark green tops and root ends of the leeks, leaving only the white and light green parts.
Slice the leeks lengthwise, and rinse thoroughly under running water to remove any dirt or sand trapped in the layers.
Fill a large pot with 4 cups of water and add 2 tablespoons of white wine vinegar. Bring to a boil.
Add the cleaned leeks to the boiling water and blanch them for 5 minutes, or until tender but still holding their shape.
Remove the leeks from the pot and transfer them to a bowl of ice water to stop the cooking process. Let them cool for 2-3 minutes.
Pat the leeks dry with a clean kitchen towel and cut them into 2-inch pieces. Set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
Thinly slice half a red onion and finely chop the fresh parsley.
In a mixing bowl, combine the blanched leeks, sliced red onions, and chopped parsley. Pour the vinaigrette over the vegetables and toss gently to coat evenly.
Transfer the salad to a serving platter and sprinkle toasted walnuts on top for added crunch.
Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 24.8 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
