Leek Salad with Persimmons and Almonds Recipe

Name: Leek Salad with Persimmons and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium leeks, white and tender green parts only, halved lengthwise; 1 1/2 cups chicken stock or low-sodium broth; 1 tablespoon unsalted butter; 1 bay leaf; 1 thyme sprig plus 1 teaspoon chopped thyme leaves; Kosher salt; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon cider vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/2 cup crumbled Greek feta cheese; 2 ripe Fuyu persimmons, peeled and cut into thin wedges; 2 cups baby arugula; 2 tablespoons crushed marcona almonds

Servings: persons

4 medium leeks, white and tender green parts only, halved lengthwise
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon unsalted butter
1 bay leaf
1 thyme sprig plus 1 teaspoon chopped thyme leaves
Kosher salt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon cider vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup crumbled Greek feta cheese
2 ripe Fuyu persimmons, peeled and cut into thin wedges
2 cups baby arugula
2 tablespoons crushed marcona almonds

1
Set the leeks cut side up in a large skillet.
2
Add the stock, butter, bay leaf, thyme sprig and a pinch of salt.
3
Cover tightly and simmer over low heat until tender, about 30 minutes.
4
Using a slotted spoon, transfer the leeks to a platter and drizzle with 2 tablespoons of the cooking liquid.
5
Let cool completely.
6
In a medium bowl, whisk the mustard with the chopped thyme, lemon juice and vinegar.
7
Gradually whisk in the olive oil and season with salt.
8
Scatter the feta over the leeks and drizzle lightly with some of the dressing.
9
Add the persimmons and arugula to the remaining dressing in the bowl, season lightly with salt and toss.
10
Mound the salad over the leeks, garnish with the almonds and serve.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 medium leeks, white and tender green parts only, halved lengthwise, 1 1/2 cups chicken stock or low-sodium broth, 1 tablespoon unsalted butter, 1 bay leaf, and more.

Yes, Leek Salad with Persimmons and Almonds 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.

That's it — enjoy your meal!

Leek Salad with Persimmons and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions