Warm Salad Roasted Leeks, Edamame and Cheese
Provencal Recipes · Salad · Tasha Powell · TasteWe 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 is easy to prepare. You can cook the leeks and edamame in advance and reheat gently before adding the cheese and serving.
Ingredients
- 8 leeks trimmed and cut into small pieces*
- 3 tbsp olive oil
- fleur de sel sea salt
- black pepper
- 9 oz edamame frozen, shelled
- small bunch basil leaves chiffonade **
- small bunch mint leaves chiffonade
- 1 lemon for zest and juice
- 1 oz Parmesan cheese finely shaved with a peeler
- 5 oz buffalo mozzarella cut in small pieces
- watermelon radish Optional: sliced 1/16 inch thick with mandolin
Instructions
- Heat the oven to 220˚C (425˚F).
- Lay the leeks in a 20cm x 30cm ovenproof dish. Pour two tablespoons of oil over them and season with one teaspoon of salt and a sprinkling of pepper.
- Roast for 25 minutes until the leeks are soft and starting to caramelize.
- Meanwhile, bring a small saucepan of water to a boil, blanch the edamame beans for three minutes, then drain.
- Add the edamame to the cooked leeks, then add the basil, mint, lemon zest and Parmesan, and toss gently.
- Add pieces of mozzarella, and serve straight from the roasting dish or transfer to individual plates.
- Drizzle with olive oil, lemon juice, and a sprinkle of fleur de sel before serving.
Notes
Use only the white and light green parts of the leeks.Chiffonade is a slicing technique to cut leafy herbs or greens into long, thin strips.The watermelon radish is optional, but it adds colour and crunch to the dish.
Tried this recipe?Let us know how it was!
More Delectable Salad Recipes
Warm Goat Cheese Salad with Honey Mustard Dressing
This salad is quick to prepare. Use fresh, local ingredients, where possible. Enjoy for lunch or divide into smaller portions and serve as a starter course.
Check out this recipe
Lobster Salad with a Blood Orange Dressing
Quick to prepare this seafood salad is a tangy summer dish.
Check out this recipe
Quinoa Winter Salad with Beets, Squash and Feta
A tasteful winter salad recipe created by Bea the owner of Café Brun.
Check out this recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Eze Village is a French Riviera Must-SeeRelated Provence Articles
Cook’n with Class Mussels Saffron and Leek Soup
March 30, 2016
The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook'n with Class. Enjoy!…
Top 20 Seasonal Salad Recipes from Provence
July 22, 2024
The best thing about salads is their versatility. Some salads are delicate and meant to be eaten right away, and others are well-suited for transport to, say, a picnic or a potluck; some versions taste even better the following day. While many salads are typically cold or at room temperature, many recipes have warm ingredients. …
Summer Salad with Peach, Asparagus, Mozzarella and Proscuitto
July 26, 2022
Anna Stanford is a mum of three children and the creative energy behind Anna’s Family Kitchen. Despite a busy schedule, she manages to make healthy, home-cooked meals for her family. At Mirabeau Wine, we were lucky to have Anna create a trio of summer recipes that she paired with some of our wines and dry …
Make the Perfect Salade Niçoise
October 19, 2020
A debate is raging over what constitutes a “correct” salade Niçoise. To the purists, the rules are clear: no vinegar, no lettuce, no fresh tuna, and no boiled vegetables, like potatoes or green beans. If you add any of these, you will be labelled as a heretic and sent to hell for your sins. To …
No Comment