Home At Last Leek And Corn Salad Food

LEEKS AND CORN AU GRATIN

Leeks and Corn Au Gratin image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 large ears corn, kernels removed
3 large leeks
2 teaspoons canola oil
1 cup heavy cream
1 cup grated Parmesan
Salt and freshly ground black pepper
1 cup panko bread crumbs
5 tablespoon freshly chopped chives
4 tablespoon freshly chopped parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
Remove from the oven and serve hot.

LEEK AND BACON SALAD

Leek and Bacon Salad image

This is quick as a wink to make and is good as a light lunch with a crusty loaf of bread or as a side dish to a larger meal.

Provided by Bokenpop aka Mad

Categories South African

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

100 g bacon
2 large leeks, sliced
45 ml oil
15 ml vinegar
salt and pepper, to taste
1 ml cayenne pepper

Steps:

Cut bacon into small strips.
Place bacon and leeks into a glass dish, cover and microwave for 10 minutes on full power stirring twice during cooking.
Whilst this is cooking, make a vinaigrette by mixing the remaining ingredients and pour over the hot vegetables.
Leave to cool down before serving warm.

Nutrition Facts : Calories 234.6, Fat 21.8, SaturatedFat 5.1, Cholesterol 17, Sodium 217.2, Carbohydrate 6.5, Fiber 0.8, Sugar 1.8, Protein 3.6

LEEK SALAD

Leek Salad image

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

Ingredients

1 lemon, the juice from it
3 tablespoons extra virgin olive oil
salt and pepper
4 leeks, the white parts only, sliced, well rinsed, and dried
2 ripe tomatoes
1 firm medium cucumber
1/2 cup pitted black olives
1/2 cup chopped cilantro

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

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