We are leaking the LEEK SALAD recipe

February 4, 2016

I have always been a huge leek fan (not so much of washing leeks to be honest). My go to quick leek fix has been sauteing leeks and onions, placing on whole wheat toast, sprinkling with little a salt and pepper. My mom on the other hand has been a huge advocate of eating raw leeks (and reminding me how amazing leeks are and all the vitamins they contain - A, K, etc). So I gave in... and this salad with semi-raw leeks made me rethink my classic version of sauteed veggies on toast and more importantly there was plenty of room for my kids to get involved: washing leeks (yay!), cutting, measuring, grating, mixing and EATING! I still do my beloved toast, now I just spread this raw salad or just use it next to my rice, mashed potatoes, grilled chicken, anything really. Leeks belong to the garlic/onion family so they are very flavorful and in my opinion ridiculously delicious!

 

 

 

 

 

LEEK & CORN SALAD

2 leeks (white parts only, save the green ones for your omelet or soup - we don't like to waste)

1/4 c greek yoghurt

2 eggs

1/2 c corn 

pinch of sea salt

dash of cayenne pepper

 

Thoroughly wash leeks. Let your bambino chef slice the white part 

Add the leek rings to a bowl filled with hot water (grown ups only of course!). Soak for 3-4 min. 

Get your sous chef to combine yoghurt, corn, salt in a separate bowl

Dice egg and add to the mix

Drain the leeks and combine with the yoghurt mixture

Stir well and   Bon Appetit!

 

 

 

 

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