Salads
Sallatë Presh (Leek and Olive Salad) (Sallatë Presh)
Ingredients
- - Leeks, white and light green parts, sliced — 400g (3 medium)
- - Black olives — 60g (1/2 cup)
- - Olive oil — 40ml (3 tbsp)
- - Lemon juice — 20ml (4 tsp)
- - Garlic, minced — 3g (1/2 clove)
- - Salt — 3g (1/2 tsp)
Method
- Blanch the sliced leeks in boiling water for 3-4 minutes until just tender; drain and let cool.
- Combine olive oil, lemon juice, garlic and salt in a bowl to make the dressing.
- Toss the blanched leeks with the dressing.
- Add the olives and toss again gently.
- Let sit for 10 minutes before serving to allow flavours to meld.
Introduction: Tender blanched leeks tossed with olives and a bright lemon-olive oil dressing, a favourite cold-weather salad.
Cultural Background: Leeks are a common winter vegetable across Albania, and this simple preparation makes the most of their sweetness once the harsher months set in.
Tips: Don’t overcook the leeks — they should remain slightly firm, not mushy. Rinse sliced leeks well beforehand, as they often trap grit between their layers.
Variations: Add crumbled feta on top for a richer version. Include a pinch of chilli flakes for gentle heat.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve as a side to grilled fish or meat dishes.
Storage: Refrigerate for up to 2 days in an airtight container.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: 110 kcal | Protein 2g | Carbs 10g | Fat 8g
FAQs:
Q: Can I use the whole leek, including dark green parts? A: The dark green parts are tougher and better reserved for stock; use the white and light green parts here for the best texture. Q: Can this be served warm? A: Yes, it’s also enjoyable served just slightly warm rather than fully chilled.
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