Black olive, lemon and leek salad
Insalata di olive nere, limone e porri
Recipe by Valentina Harris
SERVES 4-6
Preparation 10 minutes
Cooking None
400g black olives, stoned and coarsely chopped
4 medium-sized leeks, washed, green sections discarded, and very thinly sliced
2 very thin-skinned unwaxed lemons, washed and dried
4 tbsp olive oil
sea salt and freshly milled black pepper
2-4 tbsp chopped fresh parsley
extra-virgin olive oil to taste
crusty bread for serving
Put the olives into a bowl together with the leeks.
Top and tail the lemons and discard the end sections. Slice the lemons very finely, then quarter all the slices. Remove any pips. Add the lemon segments, skin included, to the salad.
Stir in enough olive oil to make everything shiny. Season with salt and pepper to taste, then mix in the parsley. Leave to stand for about 10 minutes to allow the oil to soak into the lemons. Serve with plenty of bread for soaking up the oil.
