Leeks: Raw

Like raw onions, uncooked leeks add a bite to any dish, functioning similarly to an acid element to balance rich foods. Unlike raw onions, the flavor is milder, with delicate green, grassy notes. But as with raw onions, the sulfurous bite can be minimized be rinsing or soaking in cold water. I like to play with the cut of the leek to achieve different textures. Long slender cuts the length of the stalk make delicate ribbons for a salad. Cutting them perpendicular to the stalk creates perfect rings or half-moons. There’s no right answer, just how you want it to look and feel in your mouth.