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Salad of Braised Leeks and Morels with Dungeness Crab and Organic Greens
Serves 4
Ingredients:
- 2 leeks, white stalk only
- ¼ cup dried morels (or 1/4 lb fresh)
- (soak dried morels in hot water for 20 minutes, drain)
- 1 cup vegetable or chicken stock
- 1Tbsp. thyme, chopped
- 1Tbsp. garlic, chopped
- salt and pepper to taste
- 1 cup crab meat
- 4 cups organic salad greens
- 2 Tbsp. olive oil
- juice of I lemon
- Cut leeks in half length-wise and wash under cold running water. Place in a skillet and cover with stock. Add the soaked morels (after discarding liquid), thyme and garlic. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 7-8 minutes. remove from heat and allow to cool to room temperature. Drain and reserve liquid for another use (great added to soup stock or as the base for a sauce).
- Chop the leeks into bite-size pieces. In a salad bowl, add the leeks, morels, crab and salad greens. Drizzle with the olive oil and lemon juice. Season with salt and pepper and serve immediately.
By Bill Jones, Magnetic North Cuisine www.magnorth.bc.ca
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