German Leek Salad

This is a good thing to do if you are cooking leeks for some other purpose; do a few extra then set them aside for salad the next day.

Not too surprisingly this is a good thing to serve with typically meaty german dishes. I can really see it with pork, or duck. Turkey would be good too, though, or even salmon

4 servings
30 minutes to cook the leeks
15 minutes to assemble the salad

6 to 8 medium leeks
2 tablespoons leek cooking water
2 tablespoons apple cider vinegar
1/4 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/8 teaspoon salt
freshly ground black pepper to taste

Trim and wash the leeks. Put them in a shallow pan with water to just cover them, and bring them to a boil. Boil gently for 10 minutes, then allow to cool. Drain the leeks very well, but keep a small amount of the cooking liquid. This can be done up to a day ahead.

Mix the leek cooking water, vinegar, sour cream, mustard, horseradish, salt, and pepper in a small salad bowl.

Drain the leeks again - they can be gently pressed to extract excess liquid - then cut them into 1" slices. You will need a very sharp knife. Mix them into the salad dressing, and serve.




Last year at this time I made Blanquette de Veau and Pear & Apple Torte with Ginger & Cranberries; yes I have decided on a name for it.

Posted in: Ontario Food