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Leek Salad with Coconut Milk Dressing

A simple green salad with poached leeks and a makrut lime scented coconut milk dressing
Print Recipe
Prep Time 20 minutes
Course Main Course, Side Dish

Ingredients
  

  • 1 cup coconut milk
  • 4 makrut lime leaves
  • 2 leeks (green ends trimmed, cut into 2.5cm or 1" slices)
  • 1 Tbsp dijon mustard
  • 1 Tbsp white wine vinegar
  • salt and pepper (to taste)
  • 4 cups arugula
  • 1/2 cup walnut halves (toasted)

Instructions
 

  • Heat the coconut milk and lime leaves in a large skillet over medium-low heat until it starts to simmer. Add the leeks, laying them flat. Cook for 12 minutes total, turning them halfway through. Remove leeks and set aside.
  • Whisk the dijon and vinegar into the remaining liquid, cooking until it just starts to simmer, remove from heat.
  • Place leeks on serving dish, top with arugula, drizzle dressing on top, finish with walnut pieces.
Keyword Arugula, Coconut Milk, Leeks, Makrut Lime Leaves, Salad, Salad Dressing