Celery, Leek and Tomato Salad

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Leeks or large sprouts can be shredded raw to provide the green colour in a salad at this time of year. Mix with celery, tomatoes and watercress to make a colourful mixture.

Ingredients

  • 1 small head celery
  • 2–3 leeks
  • 4 tomatoes
  • 1 bunch watercress
  • 1.5 dl/ΒΌ pint oil and vinegar dressing

    Method

    Separate the stalks of celery and scrub well. Remove any strings from the larger stalks and slice the celery finely. Trim the base and excess green tops from the leeks, slit and wash thoroughly. Shred the leeks and add to the celery. Wash and slice the tomatoes and wash the watercress.

    Mound the mixed leeks and celery in the centre of a flat serving dish. Arrange a ring of tomatoes around the edges and tuck the watercress heads under the tomatoes.

    Serve the salad with the dressing separately, to spoon over as it is taken from the plate.