Provencal Recipes Salad Tasha Powell Taste: Food & Drink

Warm Salad Roasted Leeks, Edamame and Cheese

Name: Roasted Leeks with Edamame, Herbs, Parmesan and Mozzarella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 (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)

Tasha Powell — December 10, 2019

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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.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Salad

Cuisine French, Provencal

Servings people

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 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.

Keyword Edamame, Leeks, Mozzarella, Parmesan, Salad

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Tags:Leeks,Parmesan,Salads

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.