Leek salad

Ingredients for 6 servings:

• 1 kg leek
• 1 pineapple, fresh (cut into small cubes)
• 3 slice(s) cooked ham (about 10 mm thick)
• 150 g natural yogurt (10% fat) OR:
• 150 g sour cream
• 80 ml pineapple juice
• 3 tbsp curry (e.g. Madras curry)
• 2 tbsp oil, neutral
• 1 tbsp lemon juice
• some salt
• some pepper, freshly ground, black
• 1 egg(s), fresh (room temperature, size M)
• 1 tsp mustard (Dijon)
• some salt
• some pepper
• 200 ml oil, neutral

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

fruity leek salad with curry

Clean the leek and cut into very fine rings, rinse, and dry in a salad spinner. Cut the pineapple slices into small pieces. Cut the ham into thin strips, then into cubes. Make the mayonnaise as follows: Place the egg (the whole egg) in a narrow blender, add the mustard, salt, and pepper, insert the blender, and fill with the oil. Set the blender to full power and pull it up very slowly. This way, the mayonnaise is ready in a few seconds. Place the leek, pineapple pieces, and ham in a bowl and mix. Season the mayo with the yogurt, lemon juice, and a little salt and pepper. Heat the oil in a small pan over medium heat, add the curry, and sauté briefly. Remove from the heat and deglaze with the pineapple juice. Add the pineapple-curry mixture to the mayo-yogurt mixture, stir to combine, pour over the salad, and toss to combine. Can be served immediately, but tastes better after it has sat for a few hours. The quantity corresponds to the quantity if there is only one salad; the quantity is also sufficient for 12-15 people on a buffet with many salads.