Salads: Leek and Egg Salad

I discovered a wasabi fresh cheese at the cheese counter and since I like wasabi, I took a bowl of it with me. I only find it boring on bread and so it was used in my dressing for the egg salad.

Put the eggs on top with cold water and boil for 10 minutes, rinse and let cool. Wash the leek (I had a medium-sized stick), cut in half and cut into fine strips. For the dressing, mix the firm yoghurt with the cream cheese and use the milk to make a dressing. The amount of milk depends on the consistency of the dressing that you want. Season well with salt, pepper, piment d'Espellette and chimi churri.

Mix the leek, ham and dressing. Peel the eggs and use the egg cutter to cut them crosswise and lengthways into fine strips. Add to the salad and mix in. Let it steep a little and serve garnished with parsley. We also had a fried chicken breast fillet.

I only have the wasabi fresh cheese and a small remainder of the salad in the photos because I didn't have time to take pictures that evening. I wish you a good appetite.