Leek Salad with Balsamic and Walnuts
In this Leek Salad, tender baby leeks are cooked in balsamic vinegar until caramelised. They are then added to some crisp salad greens and roasted walnuts for some added crunch.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Salad
Cuisine: Italian
Keyword: Intermediate
Servings: 4 as a side
Calories: 504kcal
For the balsamic leeks…
- 250 grams baby leeks (approximatley 6-8 small)
- ¼ cup olive oil
- ⅓ cup balsamic vinegar
For the salad…
- 150 grams mixed salad leaves
- 1 cup roasted walnuts
For the vinaigrette…
- 4 tbsps olive oil
- 2 tbsps balsamic vinegar
- Sea salt and cracked black pepper
Trim your leeks and wash them thoroughly then cut them into 10 cm batons (approximately 4 inches).
Heat a large heavy based, non-stick frypan until hot, add the oil and add the leeks in batches until golden and soft. Once all the leeks have been cooked then add all the leeks back into the frypan, add the balsamic then cook until caramelised. Allow to cool.
Wash the mixed salad leaves then either pat or spin dry.
Place the salad leaves in a mixing bowl add the dressing ingredients, then season with salt and pepper.
Arrange the salad leaves on a salad platter, add the leek mix on top, scatter with the roasted walnuts and serve.
Calories: 504kcal | Carbohydrates: 19g | Protein: 6g | Fat: 47g | Saturated Fat: 6g | Sodium: 30mg | Potassium: 339mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1468IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 3mg