Home at Last Leek and Corn Salad

Total Time:
15 min
15 min

6 servings

  • Dressing:
  • 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
  • Salad:
  • 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
  • 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.

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