John Myers
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Summer Leek Salad with Freshly Harvested young Leek
The perfect summer leek salad with freshly harvested young leek recipe with a picture and simple step-by-step instructions.
dressing
- Apple (rather sweet variety)
- May Gouda
- Boiled ham
- Slightly toasted toast
- Amalfi lemons
- Greek yogurt 10% fat
- Wasabi paste
- Olive oil
- Salt from the mill
- Pepper from the grinder
- Freshly chopped thyme
- Freshly chopped marjoram
- Freshly grated nutmeg
- Honey
- First, the leek is cut and placed in vinegar water overnight. This will make the leek a little softer. Boiled only 5 minutes in salt water (the lettuce should be firm to the bite and not raw at the end) and then quenched in ice water – the leek can now be processed further.
- You now had plenty of time to prepare everything else. Cut all the ingredients into strips or cubes – just as you would like to see your salad on the plate afterwards. Layer the ingredients on top of each other and drizzle the lemon juice over them. You are welcome to rub the peel a little beforehand – this lemon variety tastes particularly good.
- Then mix everything well. Please use your hands so that nothing is broken.
- Now stir the dressing. Mix together all the ingredients except the honey. Pour this over the salad and fold it in carefully.
- Finally, drip on the honey and serve. If no one with a nut allergy takes a seat at the table (unfortunately it wasn’t possible for me that day), caramelized walnuts are added to the salad as a finish.
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