Leek Salad

A salad with a difference.
Ingredients
1 Kg 2 lb leeks
bunch of chopped parsley
salt and pepper to taste or seasoning of choice
4 Tblsp olive oil
1 tsp mustard powder
2 Tblsp white wine vinegar
salt and black pepper
Method
Cut off excess leaves and the root. Remove the outer leaf and clean carefully. Boil the leeks in salty water until just tender. Drain and pat dry on kitchen paper.
Place the leeks in a long shallow dish.
Put the oil, mustard, vinegar, salt and pepper in a jar with a lid and shake well.
Pour the dressing over the leeks and leave for 12 hours in the refrigerator, turning occasionally.
Before serving remove from the dressing and drain.
Roll each leek in the seasoned parsley.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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