Cherry Tomato, Sautéed Leek,and Pine Nut Salad Recipe by Mangia
Cherry Tomato, Sautéed Leek, and Pine Nut Salad
Silky sautéed leeks, lots of toasted pine nuts, and firm whole cherry tomatoes make this colorful and a good accompaniment for simply grilled fish or poultry. We are partial to pairing it with salmon, although that is only one of the many possibilities a salad like this presents. Match it as you like, with a whole host of other salads even, but don't expect there to be leftovers, because there won't be.
Ingredients
- 1 cup pine nuts pignoli
- 3 large leeks
- One-half of a cup of extra-virgin olive oil
- 1 pint cherry tomatoes
- 3 tablespoons coarsely chopped tarragon
- Juice of 1 lemon
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Spread the pine nuts on a baking sheet and toast them, stirring occasionally, for about 5 minutes, until golden brown. Let cool.
- Remove the tough outer leaves and root end on each of the leeks. Cut the white and pale green part of the leeks into 1-inch rings. Place them in a large colander and wash thoroughly under cold running water to remove all grit and sand. Dry well with paper towels.
- Heat one-quarter of a cup of the olive oil in a large skillet. Add the leeks and sauté them over medium heat, stirring, until wilted, but do not let them brown. Let cool.
- In a serving bowl, combine the sautéed leeks, tomatoes, toasted pine nuts, remaining one-quarter cup of olive oil, tarragon, and lemon juice and toss gently to combine. Serve within 2 hours of assembling.
