LOW CALORIE

Leek Salad with Blue Cheese and Low-Fat Sour Cream Dressing

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Leeks have an undeservedly limited reputation in Russian cuisine. The most delicate of onions, the kind that doesn't make you cry, doesn't hold the same status as, say, in France, where this recipe originates. In addition to olive oil or as a substitute for it, walnut oil can be used. Instead of Roquefort, you can use other types of blue cheese, such as Gorgonzola.

Ingredients

Leek - 6 pieces
Mustard Greens - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon
Sour Cream - 7.1 oz
Olive Oil - 1 fl oz
Walnuts - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Roquefort cheese - 0.7 oz

Step by Step guide

Step 1

Slice the white part of the leek stems into cylinders of equal size (five to seven cm) and transfer them to a pot of boiling salted water. Cook for ten minutes.

Step 2

At this time, whisk the mustard and lemon juice together in a deep bowl. Then, gradually pour in the olive oil while continuously whisking. The goal is to achieve a smooth, thick mixture.

Step 3

Crush the walnuts in a mortar and mix them — now using a spoon instead of a whisk — with the sauce, sour cream, and cheese, which should be broken into small pieces beforehand. Add pepper, taste, and salt if you find the salt in the cheese is not enough for your desired saltiness of the sauce.