Garlic-Poró Salad

Name: Garlic-Poró Salad
Yield: 4
Ingredients: 1/2 kg of garlic-poró (about 6 medium-sized garlic-porós); 150 g of cheddar cheese or semi-cured cheese, crumbled; 1 small avocado; 100 g of toasted and chopped cashews; 1/2 cup of mayonnaise; 3 tablespoons of freshly squeezed lemon juice; 1 large onion, thinly sliced; 1/2 cup of fresh or canned heavy cream; 1 tablespoon of mustard; 2 tablespoons of grated ginger; a few drops of Worcestershire sauce; salt and black pepper to taste

1
1/2 kg of garlic-poró (about 6 medium-sized garlic-porós)
2
150 g of cheddar cheese or semi-cured cheese, crumbled
3
1 small avocado
4
100 g of toasted and chopped cashews
5
1/2 cup of mayonnaise
6
3 tablespoons of freshly squeezed lemon juice
7
1 large onion, thinly sliced
8
1/2 cup of fresh or canned heavy cream
9
1 tablespoon of mustard
10
2 tablespoons of grated ginger
11
a few drops of Worcestershire sauce
12
salt and black pepper to taste

Ingredients

1
1/2 kg of garlic-poró (about 6 medium-sized garlic-porós)
2
150 g of cheddar cheese or semi-cured cheese, crumbled
3
1 small avocado
4
100 g of toasted and chopped cashews
5
1/2 cup of mayonnaise
6
3 tablespoons of freshly squeezed lemon juice
7
1 large onion, thinly sliced
8
1/2 cup of fresh or canned heavy cream
9
1 tablespoon of mustard
10
2 tablespoons of grated ginger
11
a few drops of Worcestershire sauce
12
salt and black pepper to taste

Directions

1
Slice the garlic-poró into thin rounds, wash, cook in boiling water for about 2-3 minutes, then drain and refrigerate
2
While that's cooking, slice the onion with its skin into palindromes
3
Peel the avocado and cut it into small cubes; do the same with the cheese (slices or cubes)
4
Mix everything together with the cashews
5
Prepare the dressing by mixing mayonnaise, lemon juice, heavy cream, mustard, grated ginger, Worcestershire sauce, salt, and black pepper
6
Pour over the salad ingredients and mix carefully
7
Refrigerate for at least 30 minutes before serving
8
Serves about 4 people.