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Leek And Mushroom Salad

chef.tim.lee's picture
Ingredients
  Leeks 1 Pound, cut into 1/2 inch thick slices
  Salt To Taste
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Soft white bread crumbs 1⁄2 Cup (8 tbs)
For dressing:
  Olive oil 6 Tablespoon
  Wine vinegar 2 Tablespoon
  Pepper To Taste
Directions

MAKING
1) Boil a saucepan of salted water and add the leeks. Simmer gently for about 5 minutes, till just soft.
2) In the meantime, prepare the dressing. Into a crew-top jar, pour the vinegar and oil and add seasoning to taste.
3) Drain the leeks and leave them to cool.
4) Put the leeks in a bowl along with the mushrooms. Shake the dressing to mix well and pour all over the vegetables. Toss well and then cover the preparation and leave it to marinate for at least 60 minutes.
5) In the meantime, make the bread crumb topping. In a skillet, heat the oil and butter and add the bread crumbs. Cook, stirring, till crisp and golden in color. Let the topping cool.

SERVING
6) Into individual bowls, turn the marinated leeks and mushrooms and sprinkle bread crumbs on top. Serve while the topping is still hot and the salad is fresh. Makes a good appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Leek
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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