The Salad Master - DDV Culinary

Leek SaladJuice of 1 lemon, or to taste3 tablespoons extra virgin olive oilSalt and pepper to taste3 leeks, white and light green parts only, sliced thinly crosswise2 ripe tomatoes or cherry tomatoes1 cucumber1/2 cup chopped parsley or cilantro leaves for garnish.1. Whisk together lemon and oil with a healthy pinch of salt and several grindings ofpepper. Toss with leeks.2. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezinggently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seedswith a spoon. Slice thinly.3. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Yield: 4servings.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsLeek Salad 82