Raw Leek Salad
  • Servings: 2 or 4 small
  • Preparation Time: 10
  • Juice of 1/2 lemon, or to taste (approx. 2 Tbsp if using pre-squeezed lemon juice)
  • 1/2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 leek, white and green parts, washed and sliced thinly crosswise
  • 1 ripe tomato or a handful of cherry tomatoes, cubed in 1/2-1 inch cubes
  • 1/2 cucumber, cubed in 1/2 inch cubes
  • 1/2 can (approx. 3/4 cup) of cooked chickpeas or beans of your choice (lentils, etc.), washed and drained (optional)
  • 1/2 cup chopped parsley or cilantro leaves for garnish (optional)
  1. In a bowl, toss the leeks, cucumbers, tomatoes, and chickpeas. Add lemon and oil with a healthy pinch of salt and several grindings of pepper. Add parsley and cilantro (if using). Mix well, taste and adjust seasoning. Garnish, and serve.
FEATURING:Leeks, tomatoes, and cucumber. Yet another minimalist recipe, adapted from NY Times' Mark Bittman, that's full of summer freshness. SPOILER ALERT: This is quite an oniony salad! You can use the green parts of the leeks- just take out any parts that are very tough (sometimes the first 2-3 inches of the leaves). Reserve for 30-60 min (or more) if you want to tone down the leek taste. You can add cilantro or parsley if you have any handy but I often don't when I happen to make this recipe!