We set out to make a great vegetable salad, something healthy but also undeniably delicious. The complex flavors and textures of this dish are what sets it apart. At Recette, where we keep a seasonal focus to the menu, this salad is a particularly great in the late fall when all of the ingredients are at their best. But it’s also nice because all of the ingredients can be found year-round. The temperature difference adds a great dimension to the dish in an unexpected way. Usually, in a salad the vegetables are cold but here we’ve charred them to give them a nice and more complex flavor but still maintain their crunch. Add to that a nice acidic vinaigrette, a sweet and creamy crab dip and crunchy hazelnuts and you get a really flavorful salad that’s quick and easy to make.
Preheat the oven to 400°F. Position an oven rack 8 to 10 inches under the broiler.
Slice each leek in half lengthwise and run under cold water to remove any grit or sand. Place the leeks on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the leeks for 8 to 10 minutes.
Peel the stalk of the broccoli and cut the head lengthwise into 4 quarters. Add the broccoli to the leeks, along with the scallions and corn. Drizzle with olive oil, season with salt and pepper, and roast for 10 minutes.
Turn the oven to broil and broil the vegetables for 7 minutes. Rotate the pan and broil for another 7 minutes, until the vegetables are golden brown and a knife goes into the broccoli and leeks with no resistance. Let the vegetables cool slightly. Slice the leek into 1-inch pieces.
Whisk together the red wine vinegar with the olive oil in a medium bowl. Whisk in the salt.
In a medium bowl, lightly whisk the crème fraîche until it thickens and
Mix in the lemon zest, 1 tablespoon of the lemon juice, and the dill. Fold in the crab. Taste and add more lemon juice if needed. Season to taste.
If separated, rewhisk the vinaigrette to blend. In a bowl, dress the warm vegetables with the vinaigrette. Distribute evenly among 4 bowls. Spoon the crab dip over the vegetables and top with the chopped toasted hazelnuts. Serve immediately.