Carrots – Leek – Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch carrot (s)
- 2 leeks
- 5 tablespoon olive oil
- 4 tablespoon balsamic vinegar
- 1 teaspoon mustard, medium hot
- salt
- Pepper, white, freshly ground
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Clean and wash the carrots. Peel thinly and then cut into thin slices. Clean the leek. Cut away the coarse, green parts, then halve the upper part and wash thoroughly. Then cut into 2 cm wide slices.
- Bring the salted water to the boil in a medium saucepan, blanch the carrots for 3 to 4 minutes and then the leeks for 5 to 8 minutes. Lift out the vegetables with a slotted spoon and drain well on a sieve. Keep 1/8 liter of the cooking water.
- Mix the mustard and salt little by little with the vinegar and a little cooking water in a bowl. Season with freshly ground pepper, then fold in the olive oil. Marinate the vegetables in the salad dressing and let them steep for a while. If necessary, add some cooking water and season.
- Sprinkle with chopped parsley before serving.
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