Recipe by Bruchy Duschinsky

Easy Leek Salad

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Parve Parve
Easy Easy
2 Servings


- Tree nuts - Egg

My grandmother’s niece came to pay her a visit. During the course of the conversation she mentioned that there is a new salad being served at weddings and it is just so good. It looked simple enough, so she tried replicating it at home, and hit gold! She managed to recreate the salad to a tee.
It’s so, so simple, it almost can’t be called a proper “recipe.” There are just three ingredients and there are no exact measurements, as you just throw in as much as you prefer of each ingredient to get the balance you favor. (To those readers out there who prefer knowing if salads call for “1/2 cup of lettuce,” please forgive me.)


Easy Leek Salad

  • 2 leeks

  • cherry tomatoes

  • roasted, salted cashews



Cut up two leeks.


Throw in some cherry tomatoes.


Add roasted, salted cashews.


Toss the salad in a bit of mayonnaise to coat.


Follow these directions to clean leeks to ensure they don’t harbor any insects:
1.Cut off the root end and the dark green top parts of the leeks, leaving only the white and light green sections. Slice the leeks lengthwise to open them up and expose the layers.
2. Separate the layers of the leek carefully. This will help in making sure all the parts are thoroughly checked.
3. Soak the leek layers in a bowl of cold water with a bit of vinegar or salt for about 5-10 minutes. This helps to loosen any dirt or insects.
4. Rinse each layer thoroughly under running water, ensuring that all dirt and potential insects are washed away.
5. Lay out the leek layers on a light-colored surface or towel. Inspect each layer closely for any insects. Use a magnifying glass if necessary to ensure no insects are missed
Easy Leek Salad

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