Home At Last Leek And Corn Salad Food
LEEKS AND CORN AU GRATIN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
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
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
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
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
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