Warm Leek Salad with Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leek, cut into rings
- 4 carrot (s), sliced
- 1 lemon (s), untreated
- 2 shallot (s), finely diced
- 0.5 ½ bunch parsley, finely chopped
- 1 teaspoon mustard
- 5 tablespoon olive oil
- salt and pepper
- 1 pinch (s) sugar
- 1 clove garlic, finely chopped
Print Recipe
Pin Recipe Instructions
- Cook the leek and carrots in salted water for about 8-10 minutes. Then pour off and save about 150 ml of the boiling water.
- Squeeze the lemon and rub some of the zest. Mix both with all the remaining ingredients + the cooking liquid to form a marinade (preferably in a shaker until the sugar and salt are dissolved and the marinade is frothy).
- Cover the vegetables with the marinade and let it steep for at least 1 hour.
- Warm up in the oven at 50 degrees for 10 minutes before serving.
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