Warm Leek Salad with Olives and Eggs
Recipe from The Davis Farmers Market Cookbook: Tasting California’s Small Farms (2012, Mirabelle Press), by Georgeanne Brennan and Ann M. Evans. Photo by Craig Lee.
- 2 bunches leeks (about 6 large or 12 baby leeks)
- 1/2 cup California Olive Ranch extra virgin olive oil
- 3 Tbs. Dijon mustard
- 2 Tbs. red wine vinegar
- 1/2 cup oil-cured black olives, pitted and chopped (about 1/4 cup)
- 1 hard-boiled egg, peeled and finely chopped
- Trim ends of leek greens, leaving 4-5 inches of green intact, and trim off roots. If using large leeks, cut each leek in half lengthwise and rinse thoroughly. If using baby leeks, leave whole and rinse thoroughly.
- Pour water to a depth of 2 inches into a steamer pan, put steamer rack in place, lay trimmed leeks on rack, and cover steamer. Place over medium heat, bring to a boil, and steam until leeks are tender to a fork, about 5 minutes for large leeks and 2 minutes for baby leeks. If you don’t have a steamer, pour about 1 cup water into the bottom of a sauté pan, place over medium heat, and bring to a boil. Add leeks, cover, turn down the heat to a simmer, and cook until leeks are tender to a fork, about 5 minutes for large leeks and 2 minutes for baby leeks.
- While leeks are cooking, make the dressing. In a small bowl, stir together California Olive Ranch extra virgin olive oil, mustard, and vinegar.
- When leeks are ready, remove them from steamer (or sauté pan) and hold under cold running water for a few seconds to halt cooking and to secure the bright green color. Drain leeks well and transfer to an oval platter, arranging them so that they are all facing the same direction. With a sharp knife, cut down crosswise through leeks every 1 to 11/2 inches.
- Pour dressing over the leeks while they are still warm. Sprinkle the chopped egg in a stripe across the center. Arrange a stripe of chopped olive on either side of the egg stripe and just touching the egg. Serve warm or at room temperature.