Greek leeks vinaigrette

Yield: 1 Servings

Measure 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

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

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