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.
Ingredients
- 8 leeks trimmed and cut into small pieces*
- 3 tbsp olive oil
- fleur de sel sea salt
- black pepper
- 9 oz (250 g) Edamame frozen, shelled
- 1 small bunch basil leaves chiffonade **
- 1 small bunch Mint Leaves chiffonade
- 1 lemon for zest and juice
- 1 oz (20 g) Parmesan cheese finely shaved with a peeler
- 5 oz (125 g) Buffalo Mozzarella cut in small pieces
- Optional: watermelon radish 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 the leeks 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.
- Just before serving, drizzle with olive oil, lemon juice and a sprinkle of fleur de sel.
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.
Tried this recipe?Let us know how it was!
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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 Information
Affiliate 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.
Related Posts
No Comment