Orange, Olive, and Baby Leek Salad

Name: Orange, Olive, and Baby Leek Salad
Ingredients: 4 baby leeks, white and light-green parts only, thinly sliced (keep the rest for use in broth); Salt; 3 tablespoons cider vinegar; 3 Valencia oranges; 2 cups (360g) full-flavored brine-cured black olives (such as Pelion or Nicoise), rinsed and dried on paper towels; 1/4 cup (60ml) Biolea Extra Virgin Olive oil; 3 tablespoons verjus (see Notes); Good pinch or Maras pepper, or crushed red pepper flakes, to taste; 2 tablespoons snipped fresh tarragon (see Notes)

biolea.gr

This pairing of olives and juicy oranges is yet another brilliant combination of ingredients, dictated by necessity. Paired with salty olives and sweet baby leeks or onions, and often complemented...

View full recipe on biolea.gr

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at biolea.gr.

Share this recipe:

Cooking tools:

Ingredients

4 baby leeks, white and light-green parts only, thinly sliced (keep the rest for use in broth)
Salt
3 tablespoons cider vinegar
3 Valencia oranges
2 cups (360g) full-flavored brine-cured black olives (such as Pelion or Nicoise), rinsed and dried on paper towels
1/4 cup (60ml) Biolea Extra Virgin Olive oil
3 tablespoons verjus (see Notes)
Good pinch or Maras pepper, or crushed red pepper flakes, to taste
2 tablespoons snipped fresh tarragon (see Notes)