Leek Salad with Persimmons and Almonds

Name: Leek Salad with Persimmons and Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps crushed marcona almonds; 473 milliliters baby arugula; 1 bay leaf; 1 Tbsp cider vinegar; 1 Tbsp Dijon mustard; 118 milliliters crumbled Greek feta cheese; 2 ripe Fuyu persimmons, peeled and cut into thin wedges; 4 servings Kosher salt; 4 mediums leeks, white and tender green parts only, halved lengthwise; 1 Tbsp lemon juice; 355 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 1 thyme sprig plus 1 teaspoon chopped thyme leaves; 1 Tbsp unsalted butter

Leek Salad with Persimmons and Almonds might be just the side dish you are searching for. One portion of this dish contains around 7g of protein, 24g of fat, and a total of 299 calories. This gluten free recipe serves 4. A mixture of cider vinegar, greek feta cheese, thyme sprig plus teaspoon thyme leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Set the leeks cut side up in a large skillet.

Ingredients you will need

Leek

Equipment you will use

Frying Pan

Add the stock, butter, bay leaf, thyme sprig and a pinch of salt. Cover tightly and simmer over low heat until tender, about 30 minutes. Using a slotted spoon, transfer the leeks to a platter and drizzle with 2 tablespoons of the cooking liquid.

Ingredients you will need

Bay Leaves

Butter

Leek

Stock

Thyme

Salt

Equipment you will use

Slotted Spoon

Let cool completely.

In a medium bowl, whisk the mustard with the chopped thyme, lemon juice and vinegar. Gradually whisk in the olive oil and season with salt. Scatter the feta over the leeks and drizzle lightly with some of the dressing.

Ingredients you will need

Lemon Juice

Olive Oil

Mustard

Vinegar

Leek

Thyme

Feta Cheese

Salt

Equipment you will use

Whisk

Bowl

Add the persimmons and arugula to the remaining dressing in the bowl, season lightly with salt and toss. Mound the salad over the leeks, garnish with the almonds and serve.

Ingredients you will need

Persimmon