Best Leek Dressings Recipes

Buttermilk-Battered Calamari on Mixed Greens with Leek Dressings image

Yield Serves 4 first-courses

Number Of Ingredients 7

2 cups buttermilk
2 cups all purpose flour
4 cups vegetable oil (for frying)
1 pound cleaned calamari (squid), bodies cut into 1/2-inch-wide rings, tentacles left intact
5 ounces mixed baby greens
Leek Dressing
2 plum tomatoes, seeded, chopped

Steps:

Pour buttermilk into large bowl. Place flour in another large bowl. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375°F. Working in batches, dip calamari pieces into buttermilk, turning to coat. Remove from buttermilk and dredge in flour, shaking off excess. Carefully add calamari to saucepan. Fry until golden brown, about 1 minute. Using slotted spoon, transfer to paper towels; drain. Repeat with remaining calamari, buttermilk and flour.
Divide greens among 4 plates. Place calamari atop greens, dividing equally. Spoon Leek Dressing over salads. Garnish with chopped tomatoes; serve.

Leek Dressings image

Yield Makes about 3/4 cup

Number Of Ingredients 5

1 medium leek (white and pale green parts only), chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce

Steps:

Cook leek in medium pot of boiling water 1 minute. Drain. Set aside. Whisk olive oil, vinegar, mustard and Worcestershire sauce in medium bowl. Stir in leek. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)