Provencal RecipesSaladTasha PowellTaste: Food & Drink

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.

 

Winter Dinner Party Menu Warm Salad Roasted Leeks
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.
Winter Dinner Party Menu Warm Salad Roasted Leeks
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.
Servings Prep Time
8people 10minutes
Cook Time
30minutes
Servings Prep Time
8people 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat the oven to 220˚C (425˚F).
  2. Lay the leeks in a 20cm x 30cm ovenproof dish, pour two tablespoons of oil over the leeks and season with one teaspoon of salt, and a sprinkling of pepper.
  3. Roast for 25 minutes, until the leeks are soft and starting to caramelize.
  4. Meanwhile, bring a small saucepan of water to a boil, blanch the edamame beans for three minutes, then drain.
  5. Add the edamame to the cooked leeks, then add the basil, mint, lemon zest and Parmesan, and toss gently.
  6. Add pieces of Mozzarella, and serve straight from the roasting dish or transfer to individual plates.
  7. Just before serving, drizzle with olive oil, lemon juice and a sprinkle of fleur de sel.
Recipe Notes

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.

Please share this with friends and family.

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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