I got this bundle of leeks that were unusually nice and tender so I thought I could make a salad out of them so this is what I came up with. You can only do this recipe with tender white parts of the leek……Some leeks aren’t tender enough and you might have to slice them thinner than I did…..This is for only when you find those really nice really fresh looking leeks. This makes two salad entree servings or four smaller servings. Free free to add a protein. I think some anchovies or sardines with maybe an egg would work well here but pulled, poached or grilled chicken would be just as good.

Ingredients for 2 servings

2 leeks – trim off roots and green end – half it longways and slice it up – soak in a big bowl of warm water and swish around to get bugs and dirt off. Soak it in fresh new water for at least ten minutes. Rinse and soak again ten minutes to make sure you got off all the dirt.

1 cucumber- remove skin – slice in half long ways and scoop out the seeds with a spoon – slice up the cucumber.

2 radish – shredded

1/4 cup golden raisins

1 Tablespoon fresh oregano leaves

1 preserved lemon – scoop out the insides and try to scoop out as much as the pith (white stuff in rind) as you can. Then fine chop the yellow rind.

1 Tablespoon whole grain mustard (I used Maille Brand)

1 Tablespoon dijon mustard (I used Amora Brand)

2 Tablespoons extra virgin olive oil

1 Tablespoon apple cider vinegar

1 teaspoon date syrup (I used McClendon’s)

salt and pepper to taste if desired (I think there is enough salt from the preserved lemon…)

Directions

Leeks, cucumber, radish, raisins and fresh oregano go in a large mixing bowl.

In a small mixing bowl add the preserved lemon, whole grain mustard, dijon mustard, olive oil, vinegar and date syrup. Mix well till it emulsifies. Taste it and decide if you need any salt or pepper.

Mix the dressing into the salad and serve or serve the dressing on the side.

Enjoy! This was really delicious!