Home at Last Leek and Corn Salad Recipe

Name: Home at Last Leek and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Through the feed opening of a running blender add, 1 at a time, vinegar, thyme, mustard, garlic, honey, salt, and ground black pepper.
2
Leaving the blender running, slowly add the olive oil in a thin stream.
3
Set aside until needed.
4
Slice the white and tender green parts of the leeks into 1/2-inch diagonals.
5
Heat the olive oil over medium heat in a skillet and saute until tender.
6
Set aside to cool to room temperature.
7
Slice the corn from the cobs and place in a bowl with the sauteed leeks.
8
Cut the sun-dried tomatoes into 1/2-inch pieces and add to the bowl.
9
Toss with enough of the dressing to coat.
10
Do not feel compelled to use all of the dressing.
11
Serve garnished with parsley and additional dressing on the side.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Home at Last Leek and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Home at Last Leek and Corn Salad

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