LEEK SALAD

Juice of 1 lemon
3 Tbs. extra virgin olive oil
salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 c. chopped parsley or cilantro for garnish

Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Serves 4.

(Contributed by CSA member, Robin Little)


Leave a Reply

Your email address will not be published. Required fields are marked *