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.