92
MARINATED LEEKS WITH CRISPY PARSLEY
START TO FINISH: 35 MINUTES; SERVES: 4 to 6
2 tablespoons minced
fresh parsley leaves and
thin stems, plus ½ cup
packed whole leaves
and thin stems
7 tablespoons plus
½ teaspoon extra-virgin
olive oil
8 small leeks, white and
pale-green parts only
6 tablespoons red wine
vinegar
Kosher salt and freshly
ground black pepper
1/2 cup pitted Castelvetrano
olives
½ cup very thinly sliced
roasted red pepper½ cup roughly chopped
toasted walnuts
1 small celery stalk, finely
diced
3 tablespoons finely
chopped red onion- Preheat oven to 300°.
On a small baking sheet, toss
whole parsley leaves with
½ teaspoon oil. Spread in an
even layer. Bake until crisp,
turning halfway through,
5 to 7 minutes. Let cool.
2. Meanwhile, trim root ends
of leeks, leaving as much
intact as possible so leaves
stay together. Halve leeks
lengthwise, and rinse well.
Pat dry with paper towels.
3. In a large skillet with a
tight-fitting lid, heat 2 table-
spoons oil over medium-
high. Add half the leeks,
cut sides down. Cook until
golden, about 3 minutes.
Transfer to a plate. Add
another tablespoon oil, and
repeat with remaining leeks.
4. Pour ¼ cup vinegar and
1 cup water into skillet.
Bring to a boil. Nestle leeks
into liquid, cut sides up.
Season with salt and pepper.
Cover, reduce heat to
medium-low, and simmer
until leeks are very tender
when pierced with a knife,
about 15 minutes.- Remove lid, raise heat to
medium-high, and cook
to reduce any remaining liq-
uid, about 2 minutes more.
Transfer leeks to a platter. - In a medium bowl, whisk
the remaining ¼ cup oil
and remaining 2 tablespoons
vinegar. Season with salt
and pepper. Tear the olives
in half with your fingers,
and add to the dressing.
Add the roasted pepper,
walnuts, celery, red onion,
and minced parsley. Stir
to combine. - Spoon chunky vinaigrette
over leeks, and garnish
with crispy parsley leaves.
ASPARAGUS SWIRLS WITH MINT-PISTACHIO PESTO
START TO FINISH: 20 MINUTES; SERVES: 2 AS AN ENTRÉE, 4 AS A SIDE
Kosher salt and freshly
ground black pepper
2 bunches asparagus,
trimmed
1 lemon
1 cup packed fresh mint
leaves, plus more small
leaves for serving
1/3 cup extra-virgin olive oil
1/4 cup raw pistachios
¼ cup finely grated
Parmesan
1 small garlic clove, minced- Bring a large pot of salted
water to a boil. Using a vege-
table peeler, shave the aspar-
agus into long, thin strips.
Slice any remaining pieces
that are too difficult to
peel. (It’s OK if they’re not as
thin; this will add texture.) - Using the peeler, remove
strips of zest from the lemon.
Remove any white pith from
zest strips; discard pith. Very
thinly slice strips. Squeeze
1 tablespoon juice from lemon
into a small bowl. Set aside.
3. Add asparagus strips to
boiling water, stirring quickly
to submerge everything. Drain
immediately, and rinse under
cold water to stop cooking.
Drain well, and scrape cooked
asparagus into a large bowl.
4. In a mini food processor,
puree the mint, oil, pistachios,
Parmesan, lemon juice, and
garlic. Season with salt
and pepper.
5. Scrape pesto into bowl
with asparagus, and
add three-quarters of the
zest. Toss to coat. Season
with salt and pepper.
6. To serve, grab piles of
asparagus with tongs or
a fork, and swirl onto a platter
or plate. Top with remaining
zest and more Parmesan,
pistachios, and mint leaves.
NOT JUST
A GARNISH
The grassy flavor of
parsley brightens
and balances the
bite of leeks.previous pageSHA0520WFOOD.indd 92 FINAL CONTENT 3/12/20 6:55 PM