Tomato And Leek Salad Recipe 55

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BAKED LEEK AND TOMATO



Baked Leek and Tomato image

Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)

Provided by Derf2440

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 vegetable oil cooking spray
4 tomatoes, sliced
4 yellow tomatoes or 4 orange tomatoes, sliced
1 leek, white part only, well washed and sliced on the diagonal
1/2 jalapeno pepper, chopped (optional)
1 salt and pepper
4 tablespoons olive oil
1/4-1/2 cup sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 400F degrees.
  • Spray an oven proof gratin dish with veggie spray.
  • Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
  • Sprinkle with salt and pepper to taste.
  • Sprinkle half the olive oil over all.
  • Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
  • Top with Jalapeno and sprinkle with shredded cheddar cheese.
  • Bake, uncovered,in 400F oven for 30 minutes.

LEEK SALAD



Leek Salad image

This North African salad will give you a wonderful new perspective on leeks. Uncooked, they are deliciously refreshing, especially when paired with tomatoes and cucumbers.

Yield makes 4 servings

Number Of Ingredients 7

Juice of 1 lemon, or to taste
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
4 leeks, white parts only, sliced, well rinsed, and dried
2 ripe tomatoes
1 firm medium cucumber
At least 1/2 cup chopped fresh parsley or cilantro leaves

Steps:

  • Whisk together the lemon and oil along with a healthy pinch of salt and several grindings of pepper. Toss with the leeks.
  • Core the tomatoes, then cut them in half horizontally and shake out the seeds, squeezing gently; chop. Peel the cucumber if necessary, then cut in half lengthwise and scoop out the seeds with a spoon; chop.
  • Combine all the ingredients, then taste and adjust the seasoning; refrigerate, if you like, for up to a couple of hours. Garnish with additional parsley or cilantro if you like.
  • In step 2, substitute 1/2 cup pitted black olives, preferably oil-cured, for the cucumber.

LEEK SALAD



Leek Salad image

Make and share this Leek Salad recipe from Food.com.

Provided by Midwest Maven

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lemon, the juice from it
3 tablespoons extra virgin olive oil
salt and pepper
4 leeks, the white parts only, sliced, well rinsed, and dried
2 ripe tomatoes
1 firm medium cucumber
1/2 cup pitted black olives
1/2 cup chopped cilantro

Steps:

  • Whisk together the lemon juice, oil, salt and pepper.
  • Toss the dressing with the leeks.
  • Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
  • Add the olives and cilantro and toss well.
  • Add more salt and pepper if you like and chill for an hour.

Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7

TOMATO AND LEEK SALAD RECIPE - (5/5)



Tomato and Leek Salad Recipe - (5/5) image

Provided by á-8460

Number Of Ingredients 9

1/4 cup red wine vinegar
Salt to taste
1 tsp black pepper
1/2 cup extra-virgin olive oil
1 tbsp honey
2 tsp grainy Dijon mustard
10 strips of bacon, cut on a bias very thinly
2 large tomatoes, cut into wedges
1 leek, sliced thinly

Steps:

  • Whisk vinegar, salt, pepper, oil, honey and mustard together in a bowl; set aside. Fry bacon until a little crispy; drain on a paper towel. Mix bacon, tomatoes and leek together. Toss in dressing and serve.

LEEK AND TOMATO GRATIN



Leek and Tomato Gratin image

Provided by Mark Bittman

Categories     easy, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds leeks, preferably slender
1 pound plum tomatoes
1/4 cup olive oil
Salt and pepper
Grated Parmesan, optional
Chopped parsley, optional

Steps:

  • Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
  • Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams

BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!



BLT: Beef, Leek and Tomato Salad - with Bacon Dressing - an extra

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 small strip steaks 1 to 1 1/2-inches thick
Extra-virgin olive oil, for drizzling, plus 1/2 cup
Salt and freshly ground black pepper
8 slices bacon, chopped
2 large or 4 small leeks, trimmed of rough tops and roots
1 tablespoon Worcestershire sauce
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Splash water
2 hearts romaine lettuce, shredded or chopped
2 big beefsteak tomatoes

Steps:

  • Heat a grill pan or grill to medium-high heat.
  • Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
  • Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
  • While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
  • Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
  • Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
  • Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
  • On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.

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