Warm Salad Roasted Leeks, Edamame and Cheese
We served this dish as a side at Thanksgiving. However, it also works well as a starter course. Begin your dinner party with a warm salad of roasted leeks with edamame, fresh herbs, parmesan and mozzarella. Join us in May for the Pitcher & Powell culinary adventure in Provence, where we will cook, explore and practice yoga from a beautiful home outside of Aix-en-Provence.
Roasted Leeks with Edamame, Herbs, Parmesan and Mozzarella
This salad does not take much time to prepare. However, you can cook the leeks and edamame in advance and reheat gently before adding the cheese and serving.
- 8 Leekstrimmed and cut into small pieces*
- 3tbsp olive oil
- fleur de selsea salt
- Black pepper
- 9oz (250 g) Edamamefrozen, shelled
- 1small bunch basil leaveschiffonade **
- 1small bunch Mint Leaveschiffonade
- 1 Lemonfor zest and juice
- 1oz (20 g) Parmesanfinely shaved with a peeler
- 5oz (125 g) Buffalo Mozzarellacut in small pieces
- Optional: Watermelon radishsliced 1/16 inch thick with mandolin
Use only the white and light green part of the leeks.
Chiffonade: is a slicing technique where leafy herbs or greens are cut into long, thin strips.
The watermelon radish is optional but it does add colour and crunch to the dish.