Leek and corn salad is quick to prepare and fits perfectly as an interesting dinner addition. The taste is quite strong and characteristic, spicy due to the leek. However, the distinctive aroma was offset by the sweetness of corn and egg. The whole is complemented by dill and parsley. The creamy dressing further softens the spiciness of this dish. The salad is perfect for breakfast as a lunch for work or school.
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Ingredients:
- 2 large leeks,
- 300 g canned corn,
- 4 eggs,
- a handful of dill,
- a handful of parsley.
Sos:
- 4 tablespoons of mayonnaise,
- 2 tablespoons of natural yogurt,
- 1/2 teaspoon of mustard,
- 1/4 teaspoon of salt,
- 1/4 teaspoon of black pepper.
How to do it:
1. Hard boil the eggs. After cooling down, peel them and cut them into small cubes.
2. Clean the leek by cutting off the hard green tip and root. Use the white and light green parts. Cut the vegetable into very thin half-slices. To soften its sharp taste, you can pour boiling water over it in a strainer and then immediately pour cold water over it. Then dry it well.
3. Drain the corn from the brine.
4. In a large bowl, mix the chopped leek, eggs and corn. Add finely chopped dill and parsley. Pre-mix.
5. Prepare the sauce. In a small bowl, mix mayonnaise, yogurt and mustard. Season everything to taste. Pour the prepared dressing over the salad and mix well until the ingredients are completely covered.
6. Place the leek and corn salad in the fridge for at least 30 minutes to let the flavors combine. Serve as an addition to meat, grilled dishes or as a stand-alone lunch or dinner.
7. Store leftovers in the refrigerator in an airtight container. Use within 2-3 days.
Source: Terazgotuje.pl
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