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Leek Salad

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villajerada_leek_salad_recipe1.jpg

Ingredients

  • 1 Leek (trimmed and cut into circles)

  • 1/2 Preserved Lemon (pulp and skin)

  • 4 tbsp Extra Virgin Olive Oil

  • 1/2 cup Parsley

  • 1/2 cup Cilantro

  • 1 clove Garlic

  • 1 cup Water

  • 1/4 tsp Black Pepper

  • Salt to taste

Method

  1. In a frying pan on low to medium heat place the water and the leeks cut into circles while maintaining them together. Add a bit of salt and cook covered on a relatively moderate heat to create steam but not boiling so the leeks stay intact, about 5-7 minutes.

  2. Meanwhile in a mortar and pestle, put the garlic, lemon and a bit of salt and pound until you obtain a nice paste. Transfer to a bowl and add the rest of the salt, pepper and olive oil. Taste and adjust seasoning if needed.

  3. Check the leeks, They should be soft by then. Otherwise add some water and keep cooking until they are soft. Plate them on a shallow plate and drizzle the vinaigrette on top. Let sit in the cooler for an hour at least to allow the leeks to soak in the flavors. Enjoy with some bread or in a sandwich with boiled eggs, roasted vegetables or a nice grilled steak.