Bulgarian Winter Salad (Zimna Salata)

This colorful salad is artistically served on Romaine lettuce leaves.

• 2 leeks, the white part only, finely chopped
• 2 medium carrots, finely grated
• ¼ cup olive oil
• ¼ cup apple cider vinegar
• A dash of salt and pepper
• Romaine lettuce leaves

Combine the chopped leeks and grated carrots. Combine the oil and vinegar and shake or whisk to emulsify; pour over the vegetables and stir to coat. Sprinkle with a little salt and pepper. Equally divide the salad to serve on top of Romaine lettuce leaves.