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madbakerSweet and Sour Leek Salad
1.5 lbs young leeks
1/2 lemon
pinch thyme
Trim leeks, leaving about 4" of the green leaves (this assumes the green is tender, which mine were). Halve leeks, then shred lengthwise into 1/4" wide strips. Rinse well. Place lemon, thyme, and 4" water in a pot and bring to a boil. Cook leeks in 2-3 batches, 2-3 minutes each. Transfer each batch to a dish lined with a cloth towel and large enough to spread leeks in one layer. Cool, cover, and refrigerate for several hours.
Sauce:
2-3 garlic cloves, peeled and chopped
1/2 medium onion, peeled and chopped
1 tsp Dijon mustard
1 Tbsp honey
1/2 tsp red chili pepper flakes
1/4 cup vinegar (I used rice; an herb vinegar would work nicely, I think)
1/4 cup lemon juice
1 cup peanut or olive oil
Blend in a food processor. Transfer leeks to a serving bowl, mix in 1 Tbsp chopped parsley and 1 Tbsp chopped chives or green onion (I used green garlic), add sauce, toss and serve.
What worked: This had a nice flavor. It was a good way to use up leeks from our first produce box, as well as a lemon from our Meyer tree in the backyard.
What didn't: There was way too much sauce - two or three times what was needed. Also, I would chop the leeks horizontally rather than lengthwise to make more of a cole slaw type salad. The long strands got a bit slimy, almost.
Will I make it again? I might. I'm not in a hurry to do so but this isn't a bad way to prepare leeks.
1.5 lbs young leeks
1/2 lemon
pinch thyme
Trim leeks, leaving about 4" of the green leaves (this assumes the green is tender, which mine were). Halve leeks, then shred lengthwise into 1/4" wide strips. Rinse well. Place lemon, thyme, and 4" water in a pot and bring to a boil. Cook leeks in 2-3 batches, 2-3 minutes each. Transfer each batch to a dish lined with a cloth towel and large enough to spread leeks in one layer. Cool, cover, and refrigerate for several hours.
Sauce:
2-3 garlic cloves, peeled and chopped
1/2 medium onion, peeled and chopped
1 tsp Dijon mustard
1 Tbsp honey
1/2 tsp red chili pepper flakes
1/4 cup vinegar (I used rice; an herb vinegar would work nicely, I think)
1/4 cup lemon juice
1 cup peanut or olive oil
Blend in a food processor. Transfer leeks to a serving bowl, mix in 1 Tbsp chopped parsley and 1 Tbsp chopped chives or green onion (I used green garlic), add sauce, toss and serve.
What worked: This had a nice flavor. It was a good way to use up leeks from our first produce box, as well as a lemon from our Meyer tree in the backyard.
What didn't: There was way too much sauce - two or three times what was needed. Also, I would chop the leeks horizontally rather than lengthwise to make more of a cole slaw type salad. The long strands got a bit slimy, almost.
Will I make it again? I might. I'm not in a hurry to do so but this isn't a bad way to prepare leeks.
