Leek Salad with Lemon Vinaigrette

by Jon Henry

Introduction:

Leeks are a delicious and versatile vegetable that can be used in a variety of dishes. They have a mild, oniony flavor and a slightly crunchy texture. This salad is a great way to enjoy the fresh flavor of leeks. It is simple to make and can be customized to your liking.

Ingredients:

  • 2 leeks, white and light green parts only, thinly sliced
  • 1/2 cup of chopped walnuts
  • 1/4 cup of crumbled feta cheese
  • 1/4 cup of lemon juice
  • 1/4 cup of olive oil
  • 1 tablespoon of Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Wash the leeks thoroughly and trim the ends.
  2. Slice the leeks thinly.
  3. In a large bowl, combine the leeks, walnuts, and feta cheese.
  4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper.
  5. Pour the dressing over the salad and toss to coat.
  6. Serve immediately or chill for later.

Tips:

  • For a more flavorful salad, roast the leeks before adding them to the salad. To roast the leeks, preheat the oven to 400 degrees Fahrenheit. Toss the leeks with olive oil, salt, and pepper. Spread the leeks in a single layer on a baking sheet and roast for 20-25 minutes, or until softened and slightly browned.
  • To make a vegetarian salad, omit the feta cheese.
  • To make a vegan salad, omit the feta cheese and use a vegan dressing.

Enjoy!

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