With the leftover leeks on my Mammoth trip, I decided to make a simple salad with some pan-fried leek rings on top.
Leek rings -
2 leek whites, sliced to form rings and washed
1 c. milk
2 c. flour, divided
2 t. salt, divided
Mix the milk and egg together to form an egg wash, then mix in two separate bowls 1 c. flour and 1 t. salt. Pat the leek rings dry, then put into the first bowl containing flour and roll around until lightly dusted. Place the rings into the egg wash until moderately soaked, and then into the second bowl containing flour. Move directly into a pan containing a layer of olive oil over medium-high heat. Pan fry until lightly browned, then let cool on a paper towel to wick away excess oil.
The rest of the salad was easy to put together. I took 1 head of romaine lettuce, cleaned and torn. Added to that was chopped pecans, raisins, and some swiss cheese. It was all topped lightly with poppy seed salad dressing, then tossed. The cooled rings were placed on top when served.
The crispy rings add great texture to the salad, and all the flavors come together nicely. With a prep time of about 20 minutes, this is a quick starter course to make, and it serves about 4 people.