Welsh Leek Salad

 

 

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Welsh Leek Salad

1/2 cup olive or salad oil 1/4 tsp. pepper
1/4 cup cider vinegar 8 medium leeks
1 tbsp. grated onion  1 tsp. salt
1 tbsp. snipped chives 1 tbsp. chopped parsley
1 tsp. Salt 1 hard-cooked egg, chopped

Make dressing:    

In a jar with tight-fitting lid, combine oil, vinegar, onion, chives, 1 tsp. salt and pepper.  Shake to blend well.  Refrigerate until needed.

Trim root ends of leeks, trim green tops so leeks are about 7 inches long.  Discard trimmings.  Wash leeks thoroughly.

In large skillet or saucepan bring 1 1/2 quarts water with 1 tsp. salt to boiling.  Add leeks, simmer, covered, 15 minutes or until tender.  Drain.  Cool 30 minutes.

Arrange leeks in 10"x 8"x 2" dish.   Pour dressing over them. Refrigerate, covered, 3 hours, or until well chilled.

To serve, remove leeks and dressing to serving dish.  Sprinkle with chopped parsley and egg.

Makes 8 servings.

July-September 2008 issue of Dragon Tales

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