This warm leek white bean salad is perfect for winter. Leeks are sautéed and tossed with nutritious white beans in a Dijon vinaigrette, then served warm or at room temperature. Serve the recipe with lettuce leaves, over a bed of greens, or with your favorite crackers or toast.
This warm leek and cannellini bean salad was inspired by best friend, Chloe, who has a knack for making really tasty food with seemingly little effort. When I was in New Orleans a month ago (my my, how time flies), she whipped up a dish that had my name all over it: cannellini beans and leeks, sautéed and served in Boston Lettuce cups. She was working from a recipe, but did it quick and gracefully, the way she does everything culinary. I’m always inspired by the ease with which Chloe glides to the market, selects ingredients, and then concocts dinners without breaking a sweat. My kitchen habits are much more chaotic.
I wasn’t sure that my rendition of this dish would stack up to Chloe’s, and it’s probably a little less refined than hers was. Still, I really loved how it turned out: a cross between a salad and winter legume stew: warm, filling, and grounding, but with a touch of fresh lemon and the versatility to be eaten cold, too.
I often shy away from purchasing leeks because every cookbook I’ve ever owned warned me how sandy they are, and how much I’d have to wash them. I don’t even like having to rinse off an apple before I eat it, so this was discouraging.
Ya know what? Washing leeks is not that big of a deal, especially if you chop them first, then let them soak in a big bowl, then rinse them, and then dry them, just as you might with salad. And leeks are great alternatives to onions, which is good news for the onion-shy, like me!
This dish is nice and speedy, once you have the leeks prepped. If you’re very busy, you can try prepping the leeks a day in advance, and then cooking the following day. I often find that stepwise cooking like that makes me more encouraged to cook when I’m crazed.
Tasty, wholesome, simple.
This dish is good over salad, over rice, served as an appetizer in lettuce cups, or as filler for a wrap.
Hope you like it–and let me know if you make any cool tweaks! Have a great start to the weekend, folks.