|
| |
|
The leek is not only a favorite food in Wales; it's also the national emblem and is featured in a number of traditional dishes. This salad is one of the best and may be served with grilled meat or fish.
|
| What You Need: |
|
|
|
12 medium-sized leeks
Salt
1/3 cup olive or salad oil
3 tablespoons wine vinegar
1 small onion, peeled and minced
¼ cup chopped fresh parsley
2 tablespoons chopped chives
½ teaspoon dried chervil
Pepper to taste
2 hard-cooked eggs, shelled and chopped
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cut green tops from leeks and trim roots. Wash well to remove all sand.
|
2. Cook in a little salted boiling water, covered, until tender, about 12 minutes. Drain and cool.
|
3. Combine remaining ingredients, except eggs, in a small saucepan. Bring to a bail and boil 2 minutes.
|
4. Place leeks in a serving dish and pour oil-vinegar mixture over them.
|
5. Top with chopped eggs. Serve at room temperature or refrigerate 1 hour before serving.
|
|
|
|
|
|
|
|
