Valentine's Day Salad

Posted by Karen Stearne on

LEEK AND ROQUEFORT SALAD with Mimosa Vinaigrette

Thinking ahead: The leeks can be cooked in the morning, then cooled, covered, and refrigerated. The vinaigrette can be prepared as many as 24 hours in advance and kept in a sealed container.


  • 12 small creamer potatoes, scrubbed
  • 1 ¼ pounds leeks, root ends trimmed


  1. Put the potatoes in a saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 12 minutes, or until tender when pierced with a sharp knife. Drain, transfer to a small bowl, and set aside.
  2. Wash the leeks and trim about 2 inches off the green ends, leaving some of the tender green leaf. In a saucepan of boiling salted water, cook the leeks for about 10 minutes, or until tender when pierced with a sharp knife. Drain and submerge them in a bowl of ice water until completely cool.
  3. Lift the leeks from the water bath, pat them dry with a clean kitchen towel, and, using your hands, squeeze out the excess water. Beginning at the white ends, cut the leeks into 3-inch lengths. Slice each length in half lengthwise, place them on a shallow plate and set aside.



    • 2 tbsp fresh lemon juice
    • 1 tbsp whole-grain Dijon mustard
    • 2 tsp red wine vinegar
    • ¾ cup extra-virgin olive oil
    • Coarse salt and freshly ground white pepper to taste
    • 1 hard-boiled egg
    • 2 tbsp chopped fresh flat-leaf parsley
    • 1 tbsp capers, rinsed and coarsely chopped


    1. In a small bowl, whisk together the lemon juice, mustard, and vinegar.
    2. Slowly add the olive oil, whisking continuously, until emulsified. Season with salt and pepper.
    3. Pour off ¼ cup of the vinaigrette and set aside.
    4. Separate the egg yolk from the white. Press the white through a fine sieve and then press the yolk through the sieve. Stir the whites and yolks into the remaining ¾ cup of vinaigrette. Stir in the parsley and capers.



      • 4 cups loosely packed mesclun salad greens
      • 4 ounces Roquefort cheese, at room temperature
      • 4 ½ inch-thick slices bread, cut from a baguette, toasted


      1. Spoon a few tablespoons of mimosa vinaigrette over the potatoes and season them with salt and pepper.
      2. Spoon a little mimosa vinaigrette over the leeks, rolling them in the dressing until well coated. Season them with salt and pepper.
      3. Arrange the potatoes and leeks in the centers of 4 salad plates or on a serving platter. Drizzle with any remaining vinaigrette.
      4. In a bowl, toss the mesclun with the reserved ¼ cup of plain vinaigrette and season it with salt and pepper.
      5. Arrange the lettuce with the leeks and potatoes. Spread the cheese on the croutons and serve with the salad.




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