Warm Leek and Avocado Salad
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Polenta Timbales with Cheese
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Warm Leek and Avocado Salad
Total time: 15 minutes
Leeks belong to the onion family but are much milder. They are used a lot in French cooking and are often seen as a first course. Paired with the Avocado I couldn't resist making this lovely salad.
Ingredients:
2 large or 3 medium leeks
- 3 cups chicken stock
- 1 small, ripe avocado
- 6 - 7 olives, any type: green, black, kalamata
- Vinaigrette:
-
2 tsp Dijon-style mustard
- 1 tbs white Balsamic vinegar
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 3 tbs good olive oil
Instructions:
- Cut root end off leeks. Cut tops leaving 2 - 3 inches (5 - 7.5cm) of pale green. You should have 6 - 7 inches (15 - 17.5cm) of leek.
- Cut leeks in half the long way and discard outer leaves.
- Rinse under cool running water fanning the layers a bit to get out any possible sand.
- Heat chicken stock in large skillet to a simmer.
- Lay leeks in a row, cut side down, in the simmering broth. Cover and simmer for 10 minutes. The broth should cover the leeks completely; if not, add water.
- Cut the avocado in half, remove pit. Remove avocado halves from skin and slice.
- Roughly chop olives.
- Vinaigrette:
- Whisk together mustard, herbs and vinegar.
- Slowly drizzle in olive oil, whisking constantly. Vinaigrette will be thick and creamy.
- To finish:
- Spoon a bit of vinaigrette into the center of 2 plates.
- Uncover and remove leeks with a tongs, draining and trying to keep them together. Lay leeks on the vinaigrette.
- Arrange avocado slices to one side of leeks.
- Drizzle remaining vinaigrette around the edges of the leeks and over the avocado.
- Sprinkle with olives and serve.
Note: Reserve chicken stock for other use - it can also be frozen