Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Grilled Leek and White Bean Panzanella with Preserved Lemon

GoodFinl2

 

Every year, we converge with my in-laws in a rented house in California wine country. We laze around the pool, take luxurious naps, and eat our meals under the stars. Each night, someone different cooks dinner. It’s become a culinary showdown of sorts, one where we get to show off a newly discovered ingredient or technique, but without the pressure of fierce competition.

Last year, I prepared two of my M & D favorites – the Salmon with Pistachio Cruda and my Strawberry, Cardamom, and Pistachio Crumble. My sister-in-law Raena prepared a version of this potato frittata, my current go-to contribution for breakfast gatherings and pot-lucks. But this year we went away for July 4th weekend, so we all took to the grill. My Saturday night menu: Turkish Chicken Kebabs and this Grilled Leek Panzanella.

Jacque and I concocted this panzanella a few weeks earlier during one of our regular phone check-ins. I was dying to cook with preserved lemons – those bitter, tart pickled lemons often found as a condiment or in tagines. They were showing up everywhere in my life –the fish cazuela at New York’s Balaboosta restaurant, the grilled bread with burrata and preserved lemons at Oakland’s Encuentro, even at a holiday meal. So after perfecting the recipe at home, I took it to the Barry family table. There may be no winning in our annual culinary showdown, but I’d like to think this panzanella would be a major contender. — jaime

P.S. Like grilled salads? Bon Apetit had a great spread on them that you can find here.

Ingredients

4 cups day old bread, cut into 1/2 inch cubes
3 tablespoons butter or olive oil
2 medium sized leeks, white part, cut in half lengthwise, rinsed, pat dry
3 tablespoons olive oil
1 can cannellini beans, drained and rinsed
4 cups arugula
2 tablespoons chopped preserved lemon (peel only)
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
Dash of salt
2 teaspoons lemon juice


Directions

1. Preheat the oven to 350 degrees farenheit.

2. Melt butter in a medium-sized frying pan on moderately low heat. Toss bread cubes with melted butter until coated

3. Place the cubed bread on an aluminum foil lined baking sheet in one layer. Bake until lightly colored on the outside, around 15 minutes.

4. Brush leeks with olive oil on both sides. Place on a heated grill or grill pan and cook for 15 minutes or until soft and cooked through.

5. Toss together the bread croutons, leeks, cannelini beans, and arugula in a bowl.

6. Mix the remaining ingredients (preserved lemon through lemon juice) in a separate bowl or measuring cup to make a dressing. Pour the dressing ingredients into the salad ingredients and toss until fully mixed.

GoodTable
GoodScenery

 

GoodPreservedLemon GoodFinal1

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3 comments on “Grilled Leek and White Bean Panzanella with Preserved Lemon

  1. tantoverde
    September 27, 2014

    It’s an interesting version of panzaretta, but there is not preserves lemons here… do you have an advice with what to replace it?

  2. Pingback: Our Best of 2014 – Better Late than Never! | Mezze & Dolce

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Information

This entry was posted on July 25, 2014 by in Appetizers/Dips, Legumes, Mezze, Salads, Side Dishes and tagged , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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