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Leek salad with spelt and walnut oil sandwich

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Ingredients for 4 servings:

  • 2 m.-large leek(s), medium thickness
  • 2 apples (Jonagold)
  • 6 gherkins, hot with chili
  • 200 g meat sausage (poultry sausage)
  • 2 eggs, medium-boiled
  • 4 tbsp mayonnaise
  • 2 tbsp cucumber juice
  • Pepper, colorful from the mill
  • Sea salt, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and trim the leeks. Quarter only the white parts of the leeks and cut into strips. Peel and halve the apples, remove the cores, and dice them. Peel the poultry sausage and cut into small cubes. Peel and finely chop the boiled eggs. Quarter the gherkins lengthwise and cut into small cubes. Place everything in a bowl, add the mayonnaise and pickle juice, and mix gently. Season with sea salt and mixed pepper. Toast two slices of the spelt and walnut oil sandwich and arrange them on a plate with the leek salad. Tip: This salad could also be used as a sandwich topping.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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