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Nutrition Facts
Serving Size 1 (72g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar vegetable broth
Calories 101
Calories from Fat 64		(63%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 222mg		9%
Potassium 89mg		2%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 1.0g	4%
	Sugars 2.3g
Protein 2.7g		5%
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Braised Leek Salad

Recipe #396290 | 10 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Eat Your Vegetables!
Oct 26, 2009

Created by Chef Aaron Bashy for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love leeks, but often find them overpowered in dishes where they aren't the main attraction. This recipe really showcases the leeks in all their subtle glory by caramelizing them and then adding just a few ingredients to complement the leek itself. In fact, the recipe features 3 of my favorite ingredients: leeks, feta cheese and Kalamata olives. Can't go wrong with that combination. To prepare leeks, trim off the tough dark green bits and the roots. Cut in half lengthwise then swish in a bowl of clean water to remove the sand and sediment that gets trapped between the rings of the leek. The wine is optional, but recommended.

SERVES 4 (change servings and units)

Ingredients

2 large leeks, trimmed, cut in half lengthwise and rinsed
1 tablespoon olive oil
1 splash dry white wine, such as Chardonnay (optional)
2 tablespoons red wine vinegar
2 tablespoons vegetable broth or chicken stock
coarse salt
fresh ground black pepper
4 tablespoons feta cheese, crumbled
3 tablespoons kalamata olives, finely diced

Directions

1
Thoroughly dry the leeks.
2
Warm the olive oil in a saute pan set over moderate heat. Add the leeks to the pan, flat side down. Caramelize the leeks, paying careful attention to avoid burning them, about 4 minutes. Remove the leeks from the pan using tongs or a slotted spoon.
3
If using wine, deglaze the pan with it and cook until the wine is reduced by half, a few seconds. Add the vinegar and reduce by one third, another few seconds. Add the stock and reduce by half, again, just a few seconds.
4
Place one leek half on each of four salad plates. Season with salt and pepper. Drizzle equal portions of the sauce over the leeks, sprinkle with crumbled cheese and garnish with the olives.