Warm Summer Vegetable Salad With Brown Butter Dressing
|Leeks/16 baby leeks||2 Small, halved and washed (White And Tender Parts Only)|
|Green beans||1⁄2 Pound|
|Baby arugula||2 Ounce|
|Unsalted butter||2 1⁄2 Tablespoon|
|Muscatel wine/White balsamic / late-harvest wine vinegar||1⁄4 Cup (4 tbs)|
|Thinly sliced red onion||1⁄4 Cup (4 tbs)|
|Radishes||16 Small, quartered|
|Freshly ground pepper||To Taste|
|Mint leaves||1⁄4 Cup (4 tbs) (Small / Torn)|
1. Bring a medium saucepan of salted water to a boil over high heat. Add the leeks, cover and simmer over low heat until tender, about 10 minutes (3 minutes for baby leeks). Using a slotted spoon, transfer the cooked leeks to a paper towel-lined plate to drain. Cut the leeks lengthwise into long, thin strands.
2. Add the green beans to the saucepan. Cook until just tender, 4 minutes. Drain well and pat dry with paper towels.
3. Put the baby arugula in a large salad bowl. In a large skillet, heat the butter and cook over moderately high heat until richly browned, about 2 minutes. Add the leeks, green beans, vinegar, sliced red onion and quartered radishes and toss until the vegetables are warmed. Spoon the vegetables and brown butter dressing over the baby arugula and toss the salad well; season with salt and ground pepper. Arrange the salad on 4 small salad plates, garnish each plate with 1 tablespoon of the torn mint leaves and serve immediately.