Salatet Korat

Directions

1. 1
   With a pointed knife, split the leeks lengthwise to their center and wash them carefully, fanning them out in the water to remove all traces of soil between the leaves.
2. 2
   Discard the tough outer leaves and trim the tops and roots.
3. 3
   Cut the leeks into 1- or 2-inch lengths and boil them in lightly salted water for 1520 minutes or until soft, then drain and press the excess water out.
4. 4
   Mix the olive oil, lemon juice, salt and pepper, mint, garlic, and sugar and pour over the leeks in a serving dish.
5. 5
   Serve cold.
6. 6
   Simmer the leeks very gently with the dressing ingredients and very little water to cover, until very soft, about 20 minutes.
7. 7
   Allow to cool in their liquid and serve cold, garnished with chopped parsley.
8. 8
   Roll the boiled leeks in a sauce made by beating 23 tablespoons olive oil with the juice of 1 lemon, 45 tablespoons yogurt or sour cream, salt, and pepper.
9. 9
   Serve cold with a sprinkling of finely chopped parsley or cilantro.