A leek salad is something I’ve never even considered before.  Before this salad, I usually found myself at a loss when confronted with these giant  green onions.  They have a much lighter flavor than their more compact cousins, which surprisingly works amazingly well in this salad.

I first saw this recipe at a BBQ and got it third hand from a Venezuelan grandmother.  The key to this salad is slicing everything into thin pieces ~ 1/4″ wide.  The salad then ends up being much more like a slaw than a traditional salad.   The leeks, cilantro, green onions, celery, carrots and lettuce mesh amazingly well with a mayo-based balsamic vinaigrette.  Because the salad is so refreshing, I highly recommend this recipe on a hot summer day.  Just remember to make enough dressing to coat the salad!  I was a bit stingy up with dressing initially and it ended up being a tad dry.  I also used this recipe to top my Caraway Seed Pork Burgers (to come later).

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