Bountiful Black Olive Leeks And Lemon Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Deliciouso! A pretty salad to compliment your main dish. For family or company, it will be a hit. Fresh and tasty. from Taste of Italy magazine; recipe by Valentina Harris Ingredients:
2 1/2 cups black olives, pitted and coarsely chopped |
4 medium-sized leeks, washed, green sections discarded, and very thinly sliced |
2 very thin-skinned unwaxed lemons, washed and dried |
4 tbsp olive oil |
sea salt and freshly milled black pepper |
2-4 tbsp chopped fresh parsley |
extra-virgin olive oil to taste |
crusty bread for serving |
Directions:
1. Put the olives into a bowl together with the leeks.
2. Top and tail the lemons and discard the end sections.
3. Slice the lemons very finely, then quarter all the slices.
4. Remove any pips.
5. Add the lemon segments, skin included, to the salad.
6. Stir in enough olive oil to make everything shiny.
7. Season with salt and pepper to taste, then mix in the parsley.
8. Leave to stand for about 10 minutes to allow the oil to soak into the lemons.
9. Serve with plenty of bread for soaking up the delicious juice.
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