Sauteed Leek and Fig Salad
- I love to introduce my classes to new and interesting ways to mix up a salad. Salads are such a big part of our lives, we enjoy them for lunch or as a starter before dinner. After a while I just get sick of salad, which is why I love to mix it up with fun ingredients, different textures and varying temperatures.
- Serves: 4 people
- Prep. Time: 10 minutes
- Cook Time: 20 minutes
- Tools: Medium sauté pan, small sauce pot, large platter to serve
- INGREDIENTS
- 3 leeks
- ¼ cup olive oil
- ½ teaspoon salt
- ½ cup balsamic vinegar
- 1 tablespoon brown sugar
- 4 cups mixed spring lettuce
- 5- 6 fresh figs, sliced into thin slices (about 5 slices per fig)
- pepper grinder
- DIRECTIONS
- 1. Prepare leeks by slicing off the root ends and the green portion of the stalk. Slice the leeks in half lengthwise and wash well. Slice leek into ¼ inch thick slice horizontally.
- 2. Add the olive oil to the sauté pan and place over a medium flame. Add the leeks and ¼ teaspoon salt. Sauté leek until they are softened tender about 10 minutes. Stir leeks occasionally so that they do not burn.
- 3. Add the vinegar, brown sugar and remaining ¼ teaspoon of salt to the sauce pot and place over a low flame. Simmer the vinegar mixture until it reduces by half about 10 minutes. Take care not to burn.
- 4. Spread the lettuces out on a flat platter. Add the sautéed leeks and their cooking oil over the lettuce. Scatter the peaches over the top of the leeks. Drizzle the balsamic over the lettuce and grind fresh black pepper over the top.
- As an added bonus you can grate some fresh manchego cheese over the top.
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