Recipe - Leek Salad

3 Young leeks; up to 5
Water
1 teaspoon Salt; (depends on the
quantity of water)
Lemon juice
Salad oil
1 Egg

Use only young leeks. After thorough cleaning (of course), cut them in 57
cm pieces, (about 2 inches). Use the white part, possibly also the
beginning of the green. Cook them in salted boiling water until they are
tender but still whole. (Check with a knife).

Take them out of the water and arrange them nicely on a platter. Mix some
lemon juice and a little salad oil and pour on the vegetable. Let cool a
few hours in the fridge.

Before serving, grate a hard boiled egg and sprinkle it on the leek. Looks
a bit exotic and it is very refreshing.

Posted to JEWISHFOOD digest by Danielle Latowicki latowick@actcom.co.il
on Sep 26, 1998, converted by MM_Buster v2.0l.