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.
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