Greek leeks vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Leeks | |
| 1 | Green onion; minced | |
| ¼ | cup | Fresh lemon juice |
| 2 | teaspoons | Dijon mustard |
| ½ | teaspoon | Sugar |
| 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 | ||
Directions
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