LEEK SALAD WITH APPLES AND CARROTS
This Ukrainian leek salad with carrots and apples is a crunchy and refreshing side dish. Think of it as a spicy cabbage-less coleslaw.
Provided by Alexandra Shytsman
Categories Salad
Time 15m
Number Of Ingredients 5
Steps:
- Start by cleaning the leek: Trim the root end, as well as 1-3 inches off the dark green part (just whatever looks bruised/dry, see note below). Halve the stalk lengthwise and cut into thin half-moons.
- Place leeks in a big bowl of water and swirl around with your hands while separating the layers to release all the dirt. Lift the leeks out of the water and place back onto your cutting board. If the water looks really dirty, repeat the process with new water.
- Transfer the leeks to a large mixing bowl and combine with the remaining ingredients. Season to taste and serve immediately.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 120 calories
SAUERKRAUT SALAD WITH APPLE AND LEEK
A hearty sauerkraut salad with crisp, bright flavors at the same time. Enjoy on its own, as a side dish to pork chops or a topping for grilled brats, hot dogs, etc.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 5m
Number Of Ingredients 7
Steps:
- 1. Clean the leek and slice into thin semi-circles. 2. Clean and core the apple, slice into matchsticks. 3. In a mixing bowl combine the sauerkraut, sliced leek and apple, the horseradish, olive oil and caraway seeds. Mix to combine, taste and if needed season with salt and pepper.
Nutrition Facts : Calories 84 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 73 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CRISPY APPLE AND KOHLRABI SALAD
This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It's a delicious and unique fall side salad. You'll love it! Recipe yields 4 side servings or 2 large.
Provided by Cookie and Kate
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon's worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
Nutrition Facts : Calories 139 calories, Sugar 9.6 g, Sodium 49.4 mg, Fat 7.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 18.5 g, Fiber 7.1 g, Protein 3.8 g, Cholesterol 0 mg
SALATKA Z PORA I JABLKA - POLISH LEEK AND APPLE SALAD
A light salad with the subtle warmth of leek and sweet crisp apple
Provided by Polish Housewife
Number Of Ingredients 6
Steps:
- Trim the root end of the leeks, quarter lengthwise from the white end into the light green area, wash out any dirt between the layers, slice the white and light green parts as thin as possible
- Peel, quarter, and core the apples, again slice as thin as possible
- Combine the lemon juice, honey, and oil in a bowl, add the sliced leek and apple, toss
- Season with salt and pepper
- Chill for a few hours to let the flavors meld
CRISP LEEK SALAD
This recipe originates in Wales. From Classic International Recipes. Use only the white and light green portions of the leeks.....I couldn't include that in the ingredients for some reason. Prep and cook time does not include the one hour chilling time.
Provided by breezermom
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the leeks to remove all dirt before slicing. Slice the white and light green portions of the leeks. In a covered saucepan, cook the leeks in a small amount of boiling salted water for 5 minutes or until crisp-tender. Drain and cool.
- Cut tomatoes into thin wedges.
- Combine the leeks, tomato wedges, and chopped hard-boiled egg.
- For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.
- Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.
CRISPY LEEKS
Found this included on a fish recipe over at EatingWell website and thought I would share. It sounds really good.
Provided by Jencathen
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry.
- Toss in a medium bowl with oil.
- In a small bowl combine flour, paprika, garlic powder, salt and pepper.
- Sprinkle flour and spice mix over leeks; toss well to combine.
- Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes.
LEEK SALAD
Make and share this Leek Salad recipe from Food.com.
Provided by Midwest Maven
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, oil, salt and pepper.
- Toss the dressing with the leeks.
- Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
- Add the olives and cilantro and toss well.
- Add more salt and pepper if you like and chill for an hour.
Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7
PEA, HERB & SPRING ONION SALAD
Adapted from Petit Larousse des Recettes aux Légumes du Potager by Valérie Lhomme
Provided by Helene @ French Foodie Baby
Categories Salad
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Put the frozen peas in and let cook 3-4 minutes (from the time you put them in, not when it starts boiling again.)
- (If you're using fresh peas, cook them 4-5 minutes).
- Drain them and pour them in a large bowl of cold water and ice cubes.
- Wash the herbs and microgreens. Chop the chives and parsley with scissors. Cut off the dark green ends of the spring onions, keeping only the bulb and light green stem. Wash and chop the onions (*see note above on soaking).
- Prepare the dressing by combining all the ingredients.
- Drain the peas, mix with onions and herbs.
- Just before serving, add in dressing and mix well.
LEEK SALAD
Provided by Melissa d'Arabian : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
- Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.
PURSLANE, WATERCRESS AND POTATO SOUP WITH CRISP LEEKS
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with aluminum foil. Spread the leeks out in a single layer on the sheet. Bake until the leeks are dried and crisp, about 35 minutes. Set aside.
- Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 8 minutes. Add the potatoes and water, bring to a boil, reduce to a low simmer, partly cover the pan and cook the potatoes until they are tender, about 30 minutes.
- Stir in 1 cup of purslane and the watercress and simmer just until wilted, about 2 to 3 minutes. Pass the mixture through a food mill and place in a clean pan. Stir in the milk, salt and pepper. Heat until warmed through.
- Divide the soup among 4 bowls and top with the crisp leeks and the remaining purslane leaves. Serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1016 milligrams, Sugar 9 grams
COLCANNON WITH CRISPY LEEKS
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in butter, if they're used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
- To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
- Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
- Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
CRISP TOFU & LEEK SALAD
This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed - creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it's nutrients. Healthy eating!
Provided by hello
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tofu into 1 inch cubes.
- Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
- In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
- Toss tofu and leeks in the prepared vinaigrette.
Nutrition Facts : Calories 488.6, Fat 39.1, SaturatedFat 6, Sodium 37.6, Carbohydrate 19.6, Fiber 3.5, Sugar 8.8, Protein 21.6
LEEK SALAD WITH MANDARIN ORANGES
I adopted this recipe, and have not yet tried it. The original chef wrote: "My Mom brought this recipe back from one of her jogging meetings with her friends ( zaar of the old days:D). She used to make this for us to eat on crisp bread or toast for dinner. I love this."
Provided by Ms B.
Categories Fruit
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- mix all ingredients and leave to sit in the fridge for 15minutes before serving.
- enjoy.
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