Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Young leeks; up to 5 |
| \N \N | Water |
| 1 teaspoon | Salt; (depends on the quantity of water) |
| \N \N | Lemon juice |
| \N \N | Salad oil |
| 1 \N | Egg |
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@...> on Sep 26, 1998, converted by MM_Buster v2.0l.