A superb way of using up any left over leeks. This German salad is simple to prepare but the kick of mustard, cider vinegar and horseradish makes this a superb vegetarian side dish. German Leek Salad – Lauchsalat is a dish on its own and served with bread is a main dish.
German Leek Salad – Lauchsalat
A delightful salad side dish that packs a punch but heaslthy. Best of both worlds.
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Add to CollectionServings: 4 people
Calories: 34kcal
Ingredients
- 8 large Leeks trim
- 1/4 cup sour cream
- 1/4 cup cider vinegar
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish
- Salt
Instructions
- Place the leeks in a large skillet or baking dish and add enough water to cover them.
- Bring to a boil over high heat, reduce the heat to low and simmer covered until tender, 10 to 15 minutes.
- Drain the leeks on paper towels and arrange on a serving dish.
- Combine about 1/4 cup (60 ml) of the cooking liquid with the remaining ingredients in a bowl and stir to combine.
- Pour the sauce over the leeks and refrigerate for at least 2 hours.
- Serve chilled.
Nutrition
Calories: 34kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g
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