Name: Cheese Salad with Leeks (Сырный салат с луком-пореем)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: 1 teaspoon whole black peppercorns; ½ teaspoon salt; 1 small garlic clove; 1 teaspoon mustard seed; 3 tablespoons chicken stock; 2 tablespoons white wine vinegar; ½ pound Emmenthaler or Jarlsberg cheese; 1 large leek; ½ pound Gouda cheese; 1½ teaspoons Dijon mustard; ½ cup vegetable oil

Preparation info

4 to 6
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This tangy salad is adapted from a recipe in the glossy food magazine Kulinar, which offers readers “quick, tasty, interesting” recipes. It works well as part of a zakuska spread or simply on its own for lunch with a chunk of crusty bread on the side.

Ingredients

1 large leek
½ pound Emmenthaler or Jarlsberg cheese
½

Method

Trim the bottom and top of the leek, leaving 1 inch of green. Cut the leek in half lengthwise and rinse well, then cut the halves into long, thin strips. Place the strips in a bowl and pour boiling water over them. Let sit for 5 minutes, then drain. Refresh the leeks with cold water and drain well. Pla