Leek Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Young leeks, up to 5
Water,
1 tsp: Salt, (depends on the quantity of water)
Lemon juice,
Salad oil,
1: Egg,
Directions:
Use only young leeks. After thorough cleaning (of course), cut them in 5-7
cm pieces, (about 2 inches). Use the white part, possibly also the
beginning of the green. Cook them in salted boiling water until they are
tender but still whole. (Check with a knife).
Take them out of the water and arrange them nicely on a platter. Mix some
lemon juice and a little salad oil and pour on the vegetable. Let cool a
few hours in the fridge.
Before serving, grate a hard boiled egg and sprinkle it on the leek. Looks
a bit exotic and it is very refreshing.
Posted to JEWISH-FOOD digest by Danielle Latowicki
on Sep 26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
cm pieces, (about 2 inches). Use the white part, possibly also the
beginning of the green. Cook them in salted boiling water until they are
tender but still whole. (Check with a knife).
Take them out of the water and arrange them nicely on a platter. Mix some
lemon juice and a little salad oil and pour on the vegetable. Let cool a
few hours in the fridge.
Before serving, grate a hard boiled egg and sprinkle it on the leek. Looks
a bit exotic and it is very refreshing.
Posted to JEWISH-FOOD digest by Danielle Latowicki
on Sep 26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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