Marinated Leek Salad w/Wheat Berries, Carrots, and Seared Salmon

Name: Marinated Leek Salad w/Wheat Berries, Carrots, and Seared Salmon
Cuisine: French
Ingredients: 4 carrots (12 oz | 340 g), shaved into ribbons with a vegetable peeler; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped; 4 salmon fillets (6 oz | 170 g each) or 1 full side (24 oz | 680 g); 4 carrots (12 oz | 340 g), shaved into ribbons with a vegetable peeler; 1 Tbsp (15 ml) apple cider vinegar; 2 medium leeks (1 lb | 455 g), trimmed and cut into 1- to 2-inch-long (2.5- to 5-cm) thin strips or half-moons and cleaned well; Salt; 1 orange (3 fl oz | 90 ml), zest and juice; 4 cups (1 L) water or stock; 4 cups (1 L) water or stock; ¾ cup (180 ml) olive oil, plus more for toasting wheat berries; 1 cup (180 g) wheat berries; ¾ cup (180 ml) olive oil, plus more for toasting wheat berries

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Leeks in vinaigrette is a classic French dish that hasn’t gained support in the States. The beauty of marinating leeks is balance. The technique allows the leeks to keep their punchy onion bite while tempering that bite with the flavors of the vinaigrette. They can soak for as little as 15 minutes or up to 3 or 4 days. I usually marinate in a tight-lidded container or a zip locking bag; just be sure that the marinade is touching all of the leeks. If it doesn’t, shake or agitate to ensure co

Ingredients

Europe
France
Side dish
Fish course
Pescatarian
Mediterranean

Ingredients

Method