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Leek salad with strained yogurt and balsamic walnut sauce

Leek salad with strained yogurt and balsamic walnut sauce

Appetizers

A simple Bulgarian salad: layers of thinly sliced raw leek and drained yogurt, topped with a balsamic vinegar, honey, and walnut sauce, and a few olives.

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Recipe from Ted Masters, adapted by Recette de cuisine · · updated on

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In Bulgaria, drained yogurt is a common ingredient in salads. Here, it is combined with thin strips of raw leek, and a honey and walnut balsamic sauce helps to balance their sharpness.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Total15 min
  • DifficultyEasy
  • Cooking methodno cooking required
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $2.13
  • $0.59
  • $0.48
  • $0.24
  • $2.20

Directions

  1. Wash the leek, dry it, and chop it into 6-7 cm long strips. ≈ 8 min
  2. Arrange some of the ribbons in a circle on a plate, spread the drained yogurt over them, and then sprinkle the remaining leek on top. ≈ 4 min
  3. For the sauce, combine balsamic vinegar, oil, and honey in a bowl, then add the ground walnuts. ≈ 4 min
  4. Dress the salad with the dressing and garnish with olives. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 200 g of leek
  • 800 g of drained yogurt
  • 10 to 15 olives
  • olive oil or vegetable oil
  • 40 grams of honey
  • 50 g of balsamic vinegar
  • 100 g of ground walnuts

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