4-6 Servings

Ingredients:

4 potatoes, quarter and blanched in salted boiling water

3 medium-sized carrots, cut into bite-size pieces and blanched in salted boiling water

2 medium-sized leeks, cut into 1-inch pieces and blanched in salted boiling water

Meyer lemon olive oil to taste

Meyer lemon juice to taste

Kosher salt and freshly ground black pepper to taste

Method:

In a large pot, add enough water to cover the vegetables and blanch the veggies until they are tender.

Remove the vegetables from the pot and place them into a medium-sized mixing bowl.

Season and dress to taste.

Serve.