Anna's leek salad with cucumber and pineapple

Ingredients for 4 servings:

• 2 stalk(s) leeks, preferably tender and young
• ½ pineapple
• 150 g sour cream
• 2 tbsp, leveled mayonnaise
• 1 small lemon(s)
• 1 tsp sugar
• ½ cucumber(s), approx. 200 g
• 1 pinch(s) nutmeg
• Salt and pepper, freshly ground
• e.g. parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cut the leek into fine strips and the pineapple into large cubes. Dice the cucumber slightly smaller. Finely chop the parsley and mix with the remaining ingredients. Adjust the seasoning to taste with salt, pepper, sugar, and lemon juice. It’s best to let the salad sit for a few hours; it’s easy to prepare ahead of time. Note: Use the most tender leeks possible for this salad. Leek salad always has a very intense flavor, but the cucumber mellows it out a bit. By using mostly sour cream and just a little mayonnaise, it’s much lighter and fresher than traditional mayonnaise-heavy leek salads. If the leek flavor is too intense for you, you can serve the salad on tender oak leaves.