Make gravlax according to this recipe, and use it in this refreshing salad.
Gravlax, leek and alfalfa sprouts
Course: Appetizers, SaladsCuisine: Israeli, JewishDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
10
minutesTotal time
30
minutesINGREDIENTS
3 cups water
Kosher salt
4-5 leeks
6 tablespoons olive oil
1 tablespoons white wine vinegar
2 tablespoons lemon juice
1 tablespoon whole grain Dijon mustard
Pinch sugar
¼ teaspoon ground black pepper
1½ lb. sliced gravlax (or store-bought lox)
9 oz. alfalfa sprouts or micro greens
DIRECTIONS
- Fill a saucepan with 3 cups salted water and bring to boil over high heat. Remove dark green parts of leeks, and slice white and light green parts into ½ inch sections. Make sure to clean the sand hidden between the layers. When water boils, put leek in and cook until fork tender, about 8 minutes. Transfer to a colander and wash with cold running water to stop cooking and let drain.
- Put olive oil, vinegar, lemon juice, mustard, sugar, pepper and 1 teaspoon salt in a tightly sealed container and shake well to combine. Adjust salt to taste. Mix half the vinaigrette with the leeks.
- Arrange a few slices of gravlax on each plate and top with a few slices of leaks, then with sprouts, and drizzle a little more of the vinaigrette on top. Grind a little black pepper on top and serve immediately.
Pingback: Gravlax - Vered's Israeli Cooking