Recipe: Pan Braised Leeks with Medjool Date Salad
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Pan Braised Leeks with Medjool Dates Salad



  • 2 Tbsp Extra virgin olive oil
  • 1/4 tsp Dijon mustard
  • Juice of 1 Meyer lemon
  • 4 Baby leeks – white and light green parts only
  • 8 Bard Valley Medjool Dates – pitted and chopped
  • 6 Celery sticks, split lengthways and chopped finely
  • 4 oz Point Reyes (or other) blue cheese – crumbled
  • 1 Tbsp Butter
View nutrition facts

Cooking Instructions

  1. Remove outer layers of leeks. Trim root, ensuring that the layers of the leek are still held together. Cut about halfway down the leek from the green end. Open the layers and wash thoroughly under running water. Continue cutting leeks in half and then into quarters.
  2. Melt the butter in a sauté pan over medium heat until bubbling. Add the leeks and cook, turning once, until tender and the edges start to brown.
  3. Mix the chopped celery with the dates.
  4. Combine the oil, mustard and lemon juice, season to taste.
  5. Place 4 leek quarters on a plate. Add celery and Medjool dates. Add crumbled cheese. Sprinkle lemon zest on leeks and add dressing.

Serve immediately.

Serves 4


Pan Braised Leeks with Medjool Dates Salad

Nutrition Information: Pan Braised Leeks with Medjool Dates Salad