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Warm Leek And Tomato Salad

Diet.Chef's picture
Ingredients
  Trimmed baby leeks 1 Pound (450 Gram)
  Firm ripe tomatoes 8 Ounce (225 Gram)
  Shallots 2 , peeled and cut into thin wedges
For honey and lime dressing
  Clear honey 2 Tablespoon
  Grated lime rind 1 Teaspoon (From 1 Lime)
  Lime juice 4 Tablespoon
  Light olive oil 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Freshly chopped tarragon 1 Tablespoon (To Garnish:)
  Freshly chopped basil 1 Tablespoon (To Garnish:)
Directions

1. Trim the leeks so that they are all the same length. Place in a steamer over a pan of boiling water and steam for 8 minutes or until just tender.
2. Drain the leeks thoroughly and arrange in a shallow serving dish.
3. Make a cross in the top of the tomatoes, place in a bowl and cover them with boiling water until their skins start to peel away. Remove from the bowl and carefully remove the skins.
4. Cut the tomatoes into 4 and remove the seeds, then chop into small dice. Spoon over the top of the leeks together with the shallots.
5. In a small bowl make the dressing by whisking the honey, lime rind, lime juice, olive oil, mustard and salt and pepper. Pour 3 tablespoons of the dressing over the leeks and tomatoes and garnish with the tarragon and basil. Serve while the leeks are still warm, with the remaining dressing served separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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