Leek Salad

Ingredients

  • 8 long, slim leeks
  • 1 small red pepper (capsicum), peeled, seeded and cut into strips
  • 4 tablespoons white wine vinegar
  • 115 ml (4 fI oz) virgin olive oil
  • Pinch caster sugar
  • Large pinch paprika
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, capers (optional), and stoned oil
  • Cured black olives, to garnish

Cook leeks in boiling salted water for about 6 minutes until just tender but still firm.

Meanwhile, in a bowl, mix together red pepper (capsicum), vinegar, oil, sugar, paprika, salt and pepper. Drain leeks well, briefly lay on absorbent kitchen paper to absorb excess moisture, then place in a warm, shallow dish .

Pour over vinegar mixture, turn leeks to coat well, then cover and leave for a few hours in a cool place, turning leeks occasionally. Garnish with chopped parsley, capers, if using, and black olives.

Serves 4

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