Pan Braised Leeks with Medjool Dates Salad

Back to Recipes Total Time: 25 minutes Serves 4


  • 4 baby leeks  (white and pale green parts only)
  • 1 tbsp. butter
  • 8 Natural Delights Medjool Dates, pitted and chopped
  • 2 ribs celery sticks, split lengthways and chopped finely
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. Dijon mustard
  • 1 Meyer lemon, zested and juiced
  • Salt and pepper to taste
  • 4 oz. Point Reyes or blue cheese, crumbled


  1. Trim root ends of leeks, ensuring that the layers are still held together. Cut in half lengthwise and rise well. Cut in half lengthwise again. Melt butter in a large skillet over medium heat. Add leeks and cook, turning once, until tender and lightly browned.
  2. Stir together dates and celery. Whisk together oil, mustard, lemon juice and lemon zest; season with salt and pepper.
  3. Place 4 leek quarters on each plate; top with celery and dates. Sprinkle with cheese and drizzle with dressing.

Nutritional analysis per serving: Calories: 370, Fat: 18g, Saturated Fat: 8g, Trans Fat: 0g, MUFA:  7.94, PUFA:  1.44, Cholesterol: 30mg, Sodium: 460mg, Potassium: 164mg, Carbohydrates: 48g, Fiber: 5g, Sugar: 35g, Protein: 8g, Vitamin A:  30%, Vitamin C:  25%, Calcium:  25%, Iron:  10%