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Leek Salad
Juice of 1 lemon, or to taste
3
tablespoons extra virgin olive oil
Salt and pepper to taste
3
2
1
1
leeks, white and light green parts only, sliced thinly crosswise
ripe tomatoes or cherry tomatoes
cucumber
/2 cup chopped parsley or cilantro leaves for garnish.
1
. Whisk together lemon and oil with a healthy pinch of salt and several grindings of
pepper. Toss with leeks.
2
. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing
gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds
with a spoon. Slice thinly.
3
. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Yield: 4
servings.
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Leek Salad
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