Leek – Tomato – Lettuce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 medium tomato (s)
- 1 leek
- 1 tablespoon vinegar (white wine vinegar)
- 4 tablespoon olive oil
- 0.5 teaspoon ½ mustard
- 1 teaspoon, leveled salt
- pepper
- 0.5 ½ bunch parsley
- 0.5 teaspoon ½ sugar
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into slices (remove the stalk) and lay out roof tiles in a flat bowl. Cut the leek into rings and sauté briefly for better digestibility: Either in boiling water or with 2 teaspoons of water for about one minute in the microwave (800 W). Spread the cooled leek rings on the tomatoes, as well as the chopped parsley.
- Mix the mustard, vinegar and spices, fill a jar with oil and shake vigorously until the sauce is creamy. Spread on the salad with a tablespoon and let it steep for a moment.
- We like this salad e.g., as an accompaniment to pork schnitzel and boiled potatoes.
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