This salad is served as a cold appetizer usually during the holidays, paired with toasted walnuts.
Leek and Walnut Salad
Servings
4 Servings
Ingredients
- 2 medium size leeks washed and trimmed
- 1 teaspoon salt
- 1 teaspoon pepper
- Juice from one lemon
- 1 tablespoon of Dijon mustard
- 1/4 cup of vegetable oil
- 1/3 cup of chopped toasted walnuts
Instructions
- Boil the leeks for about 45 minutes.
- When they are ready, rinse them under cold water and drain them very well.
- Chop them small. Prepare the dressing: mix all of the ingredients in a small bowl.
- Pour the dressing over the leeks and top with chopped walnuts.
That is huge amount of salt and pepper. Do they go into the water the leeks are cooked in or into the dressing?
It does seem like a lot of salt and pepper I am guessing it should be 1 teaspoon max of each and I might even start with less and add as needed. They just go in the dressing.
Yes, I understand that. But, they are a vegetable with probably about 90% water (wild guest, I admit). Are you situated in the U.S. I never had leeks in the states. Here in Israel it really shouldn’t take that long.
So they are soft enough for the salad.
Why do you say to boil the leeks for such a long time?
Thank you!
Sabrina!!! Love your recipes and especially loving this leek salad, perfect for Rosh Hashanah!