Home > Worldwide Recipes > Germany > Salad > Lauchsalat
( Leek Salad )
Lauchsalat
( Leek Salad )
Ingredients
8 firm fresh leeks, 1 to 1½ inches in diameter
3 tablespoons sour cream
3 tablespoons cider vinegar
½ teaspoon Düsseldorf prepared mustard, or substitute another hot prepared mustard
½ teaspoon freshly grated horse-radish, or 1 scant teaspoon bottled grated horse-radish, drained and squeezed dry in a towel
½ teaspoon salt
Freshly ground black pepper
Details
Serves: 4
Method
Cut off the roots of the leeks with a sharp knife, and strip away any withered leaves. Line up the leeks in a row and cut off enough of their green tops to make each leek 6 or 7 inches long. Then slit the green parts in half lengthways, stopping where they shade into white. Carefully spread the leaves apart and wash the leeks under cold running water to rid them of all sand.
Lay the leeks in 1 or 2 layers in a heavy stainless-steel or enamelled sauté pan or a flameproof casserole just large enough to hold them flat. Pour in enough cold water to cover them and bring to the boil over a high heat. Reduce the heat to low, and simmer gently for about 10 minutes, until the leeks show only the slightest resistance when pierced with a fork. Do not overcook.
Transfer the leeks to a double layer of kitchen paper with a perforated spoon, and let them drain for a minute or two. Then arrange the leeks in a serving dish or deep platter just large enough to hold them. Put 3 tablespoons of the leek cooking liquid with the sour cream, vinegar, mustard, horse-radish, salt and a few grindings of black pepper into a small bowl. Beat the mixture with a whisk or spoon until it is well blended, and taste for seasoning. Pour the dressing over the leeks. Cool to room temperature, then refrigerate the leeks for about an hour, until chilled.
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