Shredded Leek Salad recipe
information
Raw leeks are crispy and crunch and look very delicate served thinly sliced.
ingredients
1 leeks, cut into thin slices
2 tbsps oil
4 oz (125 g) button mushrooms, sliced
2 hard boiled eggs, shelled
5 tbsps (75 ml) olive oil
2 tbsp wine vinegar
pinch of dry mustard
pinch of dried mixed herbs
2 tbsps oil
4 oz (125 g) button mushrooms, sliced
2 hard boiled eggs, shelled
5 tbsps (75 ml) olive oil
2 tbsp wine vinegar
pinch of dry mustard
pinch of dried mixed herbs
method
1. Place the leeks in a large serving bowl and separate the slices into rings. Heat the oil, fry the mushrooms for 2 minutes and add to the leeks.
2. Press the egg yolks through a sieve and chop the whites finely.
3. Whisk the olive oil, vinegar and mustard together. Add freshly ground black pepper and herbs and toss through the leeks. Top with the egg yolk and white.
2. Press the egg yolks through a sieve and chop the whites finely.
3. Whisk the olive oil, vinegar and mustard together. Add freshly ground black pepper and herbs and toss through the leeks. Top with the egg yolk and white.
serving amount
serves 6 - 8
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more information
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