Leek salad with persimmons and almonds
Indulge in a flavorful fusion of fresh leeks, sweet persimmons, and crunchy almonds in this tantalizing salad recipe. Perfect balance of textures and tastes.
Ingredients:
- 4 medium leeks, white and tender green parts only, halved lengthwise
- 1 1/2 cups chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- 1 bay leaf
- 1 thyme sprig plus 1 teaspoon chopped thyme leaves
- Kosher salt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup crumbled Greek feta cheese
- 2 ripe Fuyu persimmons, peeled and cut into thin wedges
- 2 cups baby arugula
- 2 tablespoons crushed marcona almonds
Instructions:
- Arrange the sliced leeks in a wide pan with the cut side facing up. Pour in the broth, add the butter, bay leaf, thyme sprig, and a bit of salt. Cover the pan tightly and let it simmer on low heat until the leeks are soft, approximately 30 minutes. Carefully transfer the leeks to a serving platter using a slotted spoon and drizzle 2 tablespoons of the cooking liquid on top. Allow the leeks to cool down completely.
- In a small mixing bowl, combine the mustard with finely chopped thyme, lemon juice, and vinegar. Slowly whisk in the olive oil until well combined, then season with salt. Crumble the feta cheese over the leeks and lightly drizzle some of the prepared dressing on top. Toss persimmons and arugula in the remaining dressing in the bowl, season with a sprinkle of salt and mix well. Pile the salad on top of the leeks, sprinkle with almonds for garnish, and serve.
Summary:
- Calories: 1428 kcal
- Fat: 120 g
- Protein: 22 g
- Carbs: 79 g
- Potassium: 1120 mg
- Magnesium: 189 mg