| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons red wine vinegar
- 2 to 3 sprigs thyme, stripped from stems
- 1 teaspoon stone-ground mustard
- 1 garlic clove, lightly crushed with the side of a knife blade and quartered
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup olive oil
- 6 leeks, soaked in salt water to remove grit and thoroughly rinsed
- 2 tablespoons to 1/4 cup olive oil
- 6 ears fresh corn, boiled until tender and cooled to room temperature
- 1 cup sun-dried tomatoes, packed in oil or if dehydrated soaked in water to rehydrate
- 6 small sprigs parsley
Instructions
- Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed.
- Slice the white and tender green parts of the leeks into 1/2-inch diagonals. Heat the olive oil over medium heat in a skillet and saute until tender. Set aside to cool to room temperature.
- Slice the corn from the cobs and place in a bowl with the sauteed leeks. Cut the sun-dried tomatoes into 1/2-inch pieces and add to the bowl. Toss with enough of the dressing to coat. Do not feel compelled to use all of the dressing.
- Serve garnished with parsley and additional dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 459 |
| Total Fat | 33 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 454 mg |
Reviews
This salad is absolutely amazing! Once you mix all of the ingredients and start eating you can not stop. It is perfectly balanced. It is a great appetizer. Or a side dish. Thanks, Chef Irvine.
I am a Greek observing Lent who last night was trying to figure out a vegetarian dish with leeks. Well, you know Greeks can’t do anything without meat but here it was and it was so easy and so good that I felt stupid for not thinking of it myself. Hence, I exclaimed to my family, this is just “stupid good”!
Thanks, Chef Irvine
Thanks, Chef Irvine