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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.
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What You Need:
(To Serve: 4 - 6)
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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
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Translate this recipe:
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| How To Cook: |
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1. Cut green tops from leeks and trim roots. Wash well to remove all sand.
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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. Combine remaining ingredients, except eggs, in a small saucepan. Bring to a bail and boil 2 minutes.
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4. Place leeks in a serving dish and pour oil-vinegar mixture over them.
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5. Top with chopped eggs. Serve at room temperature or refrigerate 1 hour before serving.
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