Leek Salad with Persimmons and Almonds
© Lucy Schaeffer

Leek Salad with Persimmons and Almonds

  • ACTIVE: 30 MIN

Here, Hugh Acheson creates a salad based on butter-braised leeks, a French favorite.

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  1. 4 medium leeks, white and tender green parts only, halved lengthwise
  2. 1 1/2 cups chicken stock or low-sodium broth
  3. 1 tablespoon unsalted butter
  4. 1 bay leaf
  5. 1 thyme sprig plus 1 teaspoon chopped thyme leaves
  6. Kosher salt
  7. 1 tablespoon Dijon mustard
  8. 1 tablespoon lemon juice
  9. 1 tablespoon cider vinegar
  10. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  11. 1/2 cup crumbled Greek feta cheese
  12. 2 ripe Fuyu persimmons, peeled and cut into thin wedges
  13. 2 cups baby arugula
  14. 2 tablespoons crushed marcona almonds
  1. Set the leeks cut side up in a large skillet. Add the stock, butter, bay leaf, thyme sprig and a pinch of salt. Cover tightly and simmer over low heat until tender, about 30 minutes. Using a slotted spoon, transfer the leeks to a platter and drizzle with 2 tablespoons of the cooking liquid. Let cool completely.
  2. In a medium bowl, whisk the mustard with the chopped thyme, lemon juice and vinegar. Gradually whisk in the olive oil and season with salt. Scatter the feta over the leeks and drizzle lightly with some of the dressing. Add the persimmons and arugula to the remaining dressing in the bowl, season lightly with salt and toss. Mound the salad over the leeks, garnish with the almonds and serve.
Make Ahead
The leeks and dressing can be refrigerated separately in airtight containers for up to 2 days. Return to room temperature before serving.

Suggested Pairing

Acheson says that one of his favorite pairings in the world is salad and Sancerre. He loves the bracing style of Sauvignon Blanc from the Loire valley with citrusy vinaigrettes.