Warm Leek and Fennel Salad

comments (2) July 29th, 2008

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Click To Enlarge Photo: Boyd Hagen

1 handful young curly endive
2 handfuls red oak leaf lettuce
1 handful Bibb lettuce
3-1/2 Tbs. olive oil
Coarse or kosher salt
1 tsp. Dijon mustard
2 tsp. red wine vinegar
Grated zest of 1/2 lemon
1 Tbs. chopped flat-leaf parsley
1 large bulb fennel, halved
2 medium leeks, halved lengthwise

4 servings

Bring a medium pot of salted water to a boil.

Tear the greens into small pieces and combine in a large bowl. Pour 1-1/2 Tbs. of the olive oil over the greens, season with salt, and toss to coat.

In a medium bowl, stir together the mustard, the red wine vinegar, and a little salt. Gradually whisk in the remaining 2 Tbs. olive oil until emulsified, then stir in the lemon zest and parsley.

Add the fennel and leeks to the boiling water and cook until tender. The leeks should take 5 to 7 min. and the fennel 12 to 15 min. Remove them from the pot as they finish cooking.

Drain the leeks, roll them in a tea towel, and squeeze to remove any excess water. As soon as they are cool enough to touch, slice the leeks diagonally into 2-in. lengths and the fennel into thin wedges, cutting through the core so the wedges remain intact. Add the leeks and fennel to the dressing and toss to coat.

To serve, divide the greens among four plates, and place a layer of leek and fennel on top of each.

Recipe by Amanda Hesser
October 1997
from issue #11

posted in: Lettuce, salad, fennel, leek

Comments (2)

ericrooster writes: looks nice
Posted: 1:56 am on November 3rd
hankrooster writes: I've tried this. It was healthy and very testy
Posted: 4:24 am on July 22nd
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