Warm Leek White Bean Salad
Author -Yields: 4 servings
Ingredients
- 3 tablespoons olive oil (divided)
- 1 bunch leeks (3 medium-sized or 4 small leeks)
- 1 1/2 cups cooked white beans (240g, or 1 14.5oz / 415g can, drained and rinsed)
- 1 small clove garlic, finely minced
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper to taste
- butter or romaine lettuce leaves (for serving)
- crackers or toast (optional, for serving)
Instructions
- Trim the ends and the green parts of the leeks. Cut the leeks in half lengthwise. Then, slice the leeks crosswise into 1/2-inch half-moons. Wash the leeks thoroughly, taking care to remove all soil or grit.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium low heat. Add the leeks. Sauté the leeks for 8 minutes, stirring often, or until they're completely tender and turning clear.
- Add the white beans to the skillet. Stir everything together and warm the ingredients through. Remove them from heat.
- In a small mixing bowl or cup, whisk together the remaining 2 tablespoons oil, the garlic, lemon juice, mustard, salt, and pepper to taste. Pour this over the leek white bean mixture and toss the ingredients together.
- Serve the leek white bean salad warm or at room temperature, over or stuffed into lettuce leaves. Accompany with crackers or toast if desired.