Spring Leek Salad

 

Ingredients

 

Serve 6

• 12 young leeks

• 6 tbsp extra-virgin olive oil

• 1 red onion, finely chopped

• 3 bell peppers, mixed colors, seeded, cored, and finely chopped

• 4 pickled gherkins, finely chopped

• 1/2 cup/100 g salted capers, rinsed and chopped

• 2 tomatoes, chopped

• 2 tbsp vinegar

• 1 tbsp finely chopped parsley

• 1 tbsp finely chopped oregano

• salt and freshly ground black pepper to taste

• 4 oz/125 g watercress

• 4 oz/125 g arugula/rocket

• 2 oz/60 g spinach

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Method:

1. Prepare the leeks at least 1 hour before you will need them. Wash under running water to rinse away any dirt.

2. Cook the leeks in a large pot of salted, boiling water with 1 tablespoon of oil for 5-10 minutes, or until tender. Drain and let cool.

3. Slice the leeks in half lengthwise. Mix the onion, bell peppers, cucumbers, capers, and tomatoes in a large salad bowl.

4. Drizzle with the remaining oil and vinegar. Add the parsley and oregano. Season with salt and pepper.

5. Arrange the watercress, arugula, and spinach on individual serving dishes.

6. Place a layer of sliced leeks on top of each one and spoon the bell pepper mixture over the top. Serve immediately.