Rumanians are fond of salads made with cold, cooked vegetables in well-seasoned dressings. These are served with other foods as appetizers, or "mezelicuri". This salad may be served alone as an appetizer, or with stuffed, hard-cooked eggs and slices of cold spicy sausage as accompaniments.
What You Need:
6 medium-sized leeks
Salt
24 medium-sized j1-esh mushrooms
12 pitied black or green olives
1/3 to ½ cup olive or salad oil
1 lemon, sliced
¼ teaspoon dried thyme
1 teaspoon fennel seeds
1 bay leaf
Pepper to taste
3 tablespoons chopped fresh parsley
How To Cook:
1 . Cut off green leaves of leeks and trim roots. Wash white parts well to remove any sand. Cut into 1½ - inch pieces.
2 . Cook in a little salted boiling water, covered, until tender, about 12 minutes. Drain and cool.
3 . Clean mushrooms by rinsing quickly or wiping with wet paper toweling to remove all dirt.
4 . Snip off any tough stem ends.
5 . Cook in salted boiling water, covered, 5 minutes. Drain and cool.
6 . Combine leeks, mushrooms, and olives with remaining ingredients, except parsley, in a bowl .
7 . Refrigerate, covered, 2 to 3 days, stirring occasionally.
8 . Remove and discard lemon slices and bay leaf. Sprinkle with parsley.
Recipe Source: The complete international salad book
