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About this recipe:
This rather unique leek salad was served to me as part of a lunch buffet recently and I loved it! Great alongside some cold meats or salmon.
450g leeks, sliced thickly
5 tablespoons olive oil
1 tablespoon white whine vinegar
salt and pepper, to taste
1 bunch spring onions, finely chopped
150ml double cream
2 tablespoons mayonnaise
- In a saucepan of boiling water, add the leeks and cook for 6 to 8 minutes until tender. Drain then arrange in a warmed serving dish.
- In a bowl, mix together the oil, vinegar and seasoning. Pour over the hot leeks. Sprinkle the spring onions over and allow to cool.
- Prior to serving, whisk the cream until thickened then stir in the mayonnaise. Stir through the leeks and mix well.
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