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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 Method

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)

Method
 

  1. 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.
  2. Whisk the dijon and vinegar into the remaining liquid, cooking until it just starts to simmer, remove from heat.
  3. Place leeks on serving dish, top with arugula, drizzle dressing on top, finish with walnut pieces.