tomato and blue cheese salad with frizzled leeks

wanted to share a fun little recipe i cooked for lunch today!

i used this bon appétit recipe for tomato and blue cheese salad with fried shallots recipe (here’s the link to that), but instead of using fried shallots, i substituted frizzled leeks and added a couple other ingredients into the mix.

yesterday i stocked up on groceries and bought a LOT of produce, so i wanted to incorporate some of the ingredients into the salad – thus the frizzled leeks… and the sliced peaches, basil, and jammy egg! the lettuce itself is red leaf lettuce and the tomatoes are a combination of heirloom cherry and early girl tomatoes!

no-recipe recipe for frizzled leeks:

1. Cut leeks into thin half moons. Wash in a bowl of water to release the grit, and then drain. Dry very well with paper towels, let sit out for a couple hours if you have time.
2. In a high-sided pot, add about an inch or so of vegetable oil (work in small batches if you have a lot). Heat oil to 375F, add leeks. Remove leeks with a slotted spoon once starting to turn golden, about 30 seconds. Place them on a paper-towel lined plate and sprinkle with salt to taste!

that’s it! the most important part is making sure the leeks are quite dry before frizzling them – the oil will bubble and rise up pretty high when you first add them in, so that’s why the high-sided pot is important!

and there you have it! hoping that you too may find yourself cooking with leeks very soon! 🙂