Lunch: Fried Leeks and Arugula Salad

Buttermilk-fried matchstick-cut leeks are the centerpiece of this otherwise simple appetizer or side salad. Recipe courtesy of Andrew Swallow, author of Mixt Salads.

Ingredients

4 medium leeks (white and light-green parts only)
1 qt. buttermilk
4 c. canola oil
2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. ground cayenne
salt
Freshly ground pepper
8 oz. baby arugula
5 tsp. extra-virgin olive oil
3 tbsp. aged sherry vinegar

Instructions

In a medium bowl, combine leeks and buttermilk and set aside. In a large pot fitted with a candy thermometer, heat oil to 375 degrees F.
In a large bowl, mix flour, baking powder, and cayenne. In batches, dredge leeks in flour mixture. Fry until golden, 1 minute. Transfer leeks to a paper-towel-lined plate and salt.
In a large bowl, toss arugula with oil, vinegar, and salt and pepper to taste. Divide salad among four plates and top with leeks.

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