Project Description

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.