ROASTED LEEK, GREEN BEAN AND KALE SALAD

It’s important that every menu has a fresh vegetable element included,but that doesn’t mean that salads have to remain one dimensional. In this salad I like to roast the leeks, sauté the beans, and throw in some fresh green kale. The dressing features fresh lemons to enhance the crisp green elements of the salad.

Roasted leek, green bean, and kale salad

2 leek stems, sliced into thick rings (discard the dark green sections)
9 tablespoons olive oil
3 teaspoons salt
15 cracks of black pepper
2 large handfuls of green beans
2 bunches of fresh baby kale
2 lemons, juiced

Step 1: Roast the leeks

Place the leek rings, 3 tablespoons of olive oil, 1 teaspoon salt, and 5 cracks of black pepper in a sheet pan and toss them together until the leeks are well-coated. In a 200 degree Cecius pre-heated oven roast the leeks for 20 minutes, until the edges start to turn golden brown. Set them aside.

Step 2: Sauté the green beans

In a saucepan over medium high heat, add 3 tablespoons of olive oil until you can smell its perfume. Add half of the roasted leeks, all the green beans, 1 teaspoon salt, and 5 cracks of black pepper, and sauté while stirring continuously for around 5 minutes, until the beans are tender.

Step 3: Assembly

In a large salad bowl, add the remaining roasted leeks, cooked green beans, fresh baby kale, lemon, 1 teaspoon salt, 5 cracks of black pepper, and 3 tablespoons of olive oil, and mix until combined. Serve as soon as the salad is mixed. You can also top it with some leftover toasted nuts from the turkey broth-stewed rice.

Want to complete your Thanksgiving menu? Below are recipes to a complete meal.