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.

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