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
- 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.