Yield: 1 Servings
|1||Green onion; minced|
|¼ cup||Fresh lemon juice|
|2 teaspoons||Dijon mustard|
|Fresh-ground pepper; to taste|
|1 tablespoon||Fresh mint; chopped|
|¼ cup||Olive oil|
|½ cup||Tomato; diced|
|12||Or more Greek olives|
|Mint sprigs for garnish|
From: Bulldogfla <Bulldogfla@...> An elegant cooked salad to be made in advance, these leeks go well with any Mediterranean dish, such as Lamb-Stuffed Eggplant or ricotta lasagne.
Cut off the roots, leaving a thin piece of the hard root end to hold the leeks together, and trim the tops so that only 1 inch of the green leaves remain. Cut the leeks lengthwise into halves. Wash the leeks well, making sure to remove all the hidden dirt. Steam until crisply tender, about 8 to 10 minutes. When done, remove from pot and dry thoroughly.
Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow, steady stream.
Arrange the warm leeks in single layer on a serving platter. Pour the vinaigrette over all parts. Sprinkle the diced tomato and olives on top.
Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh mint sprigs.
Posted to recipelu-digest by jeryder@... on Mar 21, 1998