Garden Fresh

Pomegranate, Feta and Fried Leeks Salad

Stacy Gedney
Chef/co-owner, Apartment 2G

Looking to turn that bowl of ho-hum greens into something memorable? Apartment 2G toque Stacy Gedney enjoys improvising in the kitchen, a lifelong skill which helped her orchestrate this festive arrangement of flash-fried leeks, brined cheese and sweet-and-sour accompaniments.

Photography by Hana Jung

PREP TIME: 25 min.
COOK TIME: 3 min.
SERVES: 6

INGREDIENTS
3 cups vegetable oil
1 leek, washed and cut into matchstick pieces (allumette)
2 tablespoons all-purpose flour
1 pomegranate, seeded (reserve juice for vinaigrette)
4 oranges, 2 sectioned, 2 juiced (reserve for vinaigrette)
2 tablespoons cider vinegar
2 tablespoons honey
1 head radicchio lettuce, chopped
1 head Boston lettuce, chopped
1/4 pound feta cheese, crumbled
Salt and pepper (to taste)

PREPARATION
Heat 2 1/2 cups oil over medium-high heat. Lightly dredge leek matchsticks through flour. Quickly fry julienned leeks (until crispy). Once adequately crispy, place leeks on paper towels to dry; reserve for garnish.

To make the vinaigrette, mix juices from the pomegranate and two oranges with the cider vinegar, honey, 1/2 cup oil and salt and pepper. Combine vigorously.

Toss the mixed lettuces with vinaigrette, remaining orange sections and crumbled feta. Plate and top with pomegranate seeds and fried leeks.

(February 2009)

Tags: feta, leeks, pomegranate, recipe, salad, vegetarian, vinaigrette