Orange, Pea and Leek Salad

by Lynne on February 21, 2010

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Since I have been feeling totally awful with this virus I’ve been fighting, I guess my body was trying to tell me something when I started craving this salad. My immune system must have been taking a beating, because the three main ingredients in this salad are packed with Vitamin C, Vitamin B6, Folic Acid, Iron, Calcium, Lutein, Beta-Carotene, Magnesium and Potassium. All great for helping your whole body recover. Plus the fact that it tastes really good. My taste buds were out of wack for about a week, but are now back in full force, thank goodness.

When you are making this salad, use only the tender white and light green of the leeks. If you get some green part, taste it to make sure it’s not too strong. When you pour the boiling water over the leeks, it is to make them not raw, but you don’t want them limp and cooked, either. I really like the peas and oranges in this recipe, so I always put in more than it calls for. Feel free to do the same with any of the ingredients. When I made it this time, I used half curly endive and half romaine. But you can use any greens you have on hand.

Orange, Pea and Leek Salad

6 servings

1 cup thinly sliced leek, tender part only (white and mild green)
1 cup thinly sliced celery (2 medium ribs)
1 ½ cups frozen peas, thawed (I used Birds Eye)
1 ½ tablespoon finely chopped fresh mint
3 cups salad greens (such as curly endive or romaine)
4 to 5 thin slices of red onion, separated into rings
3 navel oranges, skin sliced off and cut into ½-inch slices

6 tablespoons almond oil or other vegetable oil
5 tablespoons cider vinegar
1 tablespoon Sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh dill
1 tablespoon minced shallots
½ teaspoon sugar
½ teaspoon sweet paprika
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

1. Place the sliced leek in a colander. Pour 2 cups of boiling water over it. Rinse under cold water and drain well.

2. In a medium bowl combine the leek, celery, peas, mint and salad greens. Place on serving plates and arrange the onion rings and orange slices on top.

3. In a small bowl, whisk the vinaigrette ingredients together until well blended. Spoon the vinaigrette over the salad.

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{ 1 comment… read it below or add one }

Anna February 26, 2010 at 8:44 pm

This sounds so light and refreshing. I bought leeks this week to make with chicken, but I think I will use it for this salad in addition or instead of.
I really enjoy your website (your writing and photos) each time I visit.

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