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Rumanians are fond of salads made with cold, cooked vegetables in well-seasoned dressings. These are served with other foods as appetizers, or "mezelicuri". This salad may be served alone as an appetizer, or with stuffed, hard-cooked eggs and slices of cold spicy sausage as accompaniments.
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| What You Need: |
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6 medium-sized leeks
Salt
24 medium-sized j1-esh mushrooms
12 pitied black or green olives
1/3 to ½ cup olive or salad oil
1 lemon, sliced
¼ teaspoon dried thyme
1 teaspoon fennel seeds
1 bay leaf
Pepper to taste
3 tablespoons chopped fresh parsley
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| How To Cook: |
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1. Cut off green leaves of leeks and trim roots. Wash white parts well to remove any sand. Cut into 1½ - inch pieces.
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2. Cook in a little salted boiling water, covered, until tender, about 12 minutes. Drain and cool.
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3. Clean mushrooms by rinsing quickly or wiping with wet paper toweling to remove all dirt.
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4. Snip off any tough stem ends.
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5. Cook in salted boiling water, covered, 5 minutes. Drain and cool.
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6. Combine leeks, mushrooms, and olives with remaining ingredients, except parsley, in a bowl.
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7. Refrigerate, covered, 2 to 3 days, stirring occasionally.
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8. Remove and discard lemon slices and bay leaf. Sprinkle with parsley.
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