RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Leek Salad, Moroccan-Sephardic: Ensalada Ajoporro - pareve
I always feel it a privilege to be given a genuine family recipe; all the more so when it is one which arises from long-standing traditions. So, I was particularly thrilled when B. Gross, a woman on a small, private listserv in which I participate, shared with us some of her mother-in-law's Sephardic-Moroccan salads. I took the recipes and had translated them from her mother-in-law, L. Moreno, and edited them into cookbook style. She checked them over, made a few additions, and gave me permission to post them to the group, as she has limited access to newsgroups. Ruth L. Moreno's Leek Salad: Ensalada Ajoporro ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 7-8 leeks (depending on thickness and size) pot of boiling water with 1 teaspoon salt 1-1/2 tsp. mustard 1/4 cup olive oil (strong flavor, if available; Portuguese is a good option) lime juice or vinegar (or a combination) to taste salt and pepper to taste 2 small cloves of garlic, crushed 2 tbs. fresh cilantro or parsley, chopped (cilantro is preferable) Trim the darker-green portion from the leeks and cut them into 3-4 cm (1-1/4 to 1-1/2-inch lengths). Cook in boiling water just until just tender, without drastically changed color. Drain and cool (may use ice water). Mix together all of the other ingredients and add to the leeks. If you can, store overnight before serving, to let the flavors merge. The leeks will not look _pretty_. They sort of "disassemble" from their original shape, but, they have a hint of sweetness that many like to find in their salads. B. Gross Caracas, Venezuela
