ALGERIA
Bean and Leek Salad INGREDIENTS 3 medium leeks 2 cups cooked beans 1 tbsp olive oil, extra-virgin 1 tsp white wine vinegar ¾ tsp Dijon mustard ¼ tsp table salt ¼ tsp black pepper 1 tbsp parsley, minced METHOD Trim leeks to yield 4 inches of white bulb; discard green tops. Cut leeks lengthwise in half and rinse them under running water to clean; pat dry. Place leeks, cut-side down on grill, and cook until tender, about 5 to 10 minutes on first side, and 3 to 5 minutes on second side. Remove leeks from heat; trim off stem ends. Slice leeks into ½-inch thick pieces and place in a serving bowl; stir in beans. Stir together oil, broth, vinegar, mustard, salt and pepper in a separate bowl; pour over salad. Toss gently but well; garnish with parsley.
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