Leek salad

Name: Leek salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-thick sticks (approx. 500 g) Leek; 7-10 Tbsp Salt; 1 can(s) (236 ml) Pineapple in slices; 100 g Gouda cheese; 100 g sliced boiled ham; 150 g Whole milk yoghurt; 100 g Fresh cream; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pepper from the mill

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-thick sticks (approx. 500 g) Leek
7-10 Tbsp Salt
1 can(s) (236 ml) Pineapple in slices
100 g Gouda cheese
100 g sliced boiled ham
150 g Whole milk yoghurt
100 g Fresh cream
1 TABLESPOON Lemon juice
7-10 Tbsp Pepper from the mill

Directions

1
Clean, wash and cut the leek into rings. Put leek into boiling salted water, bring to the boil and blanch for 2-3 minutes. Pour onto a sieve, rinse under cold water and drain well.
2
Pour the pineapple into a sieve, collect the juice. Cut the pineapple into pieces. Cut cheese into sticks, ham into strips. Mix yoghurt, crème fraîche, lemon juice and about 3 tbsp. pineapple juice. Season to taste with salt and pepper.
3
Mix leek, cheese, ham and pineapple with the yoghurt sauce and let it stand for about 30 minutes. Season with salt and pepper and arrange on plates. Sprinkle with freshly ground pepper. Serve with a rustic farmhouse or crusty bread.