| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Young leeks; up to 5 |
|
|
Water |
| 1 |
ts |
Salt; (depends on the quantity of water) |
|
|
Lemon juice |
|
|
Salad oil |
| 1 |
|
Egg |
INSTRUCTIONS
Use only young leeks. After thorough cleaning (of course), cut them in 5-7
cm pieces, (about 2 inches). Use the white part, possibly also the
beginning of the green. Cook them in salted boiling water until they are
tender but still whole. (Check with a knife).
Take them out of the water and arrange them nicely on a platter. Mix some
lemon juice and a little salad oil and pour on the vegetable. Let cool a
few hours in the fridge.
Before serving, grate a hard boiled egg and sprinkle it on the leek. Looks
a bit exotic and it is very refreshing.
Posted to JEWISH-FOOD digest by Danielle Latowicki <latowick@actcom.co.il>
on Sep 26, 1998, converted by MM_Buster v2.0l.
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