Warm Summer Vegetable Salad With Brown Butter Dressing Recipe
Ingredients
| 2 small leeks or 16 baby leeks, white and tender green parts only, halved and washed | ||
| Green beans | 1/2 pound | |
| Baby arugula | 2 Ounce | |
| Unsalted butter | 2 1/2 Tablespoon | |
| 1/4 cup Moscatel, white balsamic or late-harvest wine vinegar | ||
| 1/4 cup thinly sliced red onion | ||
| Radishes | 16 Small, quartered | |
| Ground pepper | 1 To taste | |
| 1/4 cup small or torn mint leaves | ||
| Salt | To Taste | |
Directions
1. Bring a medium saucepan of salted water to a boil over high heat. Add the leeks, cover and simmer over low heat until tender, about 10 minutes (3 minutes for baby leeks). Using a slotted spoon, transfer the cooked leeks to a paper towel-lined plate to drain. Cut the leeks lengthwise into long, thin strands.
2. Add the green beans to the saucepan. Cook until just tender, 4 minutes. Drain well and pat dry with paper towels.
3. Put the baby arugula in a large salad bowl. In a large skillet, heat the butter and cook over moderately high heat until richly browned, about 2 minutes. Add the leeks, green beans, vinegar, sliced red onion and quartered radishes and toss until the vegetables are warmed. Spoon the vegetables and brown butter dressing over the baby arugula and toss the salad well; season with salt and ground pepper. Arrange the salad on 4 small salad plates, garnish each plate with 1 tablespoon of the torn mint leaves and serve immediately.
2. Add the green beans to the saucepan. Cook until just tender, 4 minutes. Drain well and pat dry with paper towels.
3. Put the baby arugula in a large salad bowl. In a large skillet, heat the butter and cook over moderately high heat until richly browned, about 2 minutes. Add the leeks, green beans, vinegar, sliced red onion and quartered radishes and toss until the vegetables are warmed. Spoon the vegetables and brown butter dressing over the baby arugula and toss the salad well; season with salt and ground pepper. Arrange the salad on 4 small salad plates, garnish each plate with 1 tablespoon of the torn mint leaves and serve immediately.
Chef
