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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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine French, Provencal
Servings 8 people


  • 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 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


  • 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.


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.
Keyword Edamame, Leeks, Mozzarella, Parmesan, Salad
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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. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

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

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