Yield: 6 Servings
|12 mediums||Leeks;white part only|
|1 quart||Chicken stock; canned or homemade|
|6 larges||Lettuce leaves; washed, dried; & crisped|
|12 ounces||Mall Bay shrimp; cooked|
|1||Whole pimiento; canned, cut lengthwise into 24 julienne strips|
|1 tablespoon||Minced pimento|
|1 tablespoon||Minced onion|
|½||Dill pickle; minced|
|½ teaspoon||Dijon mustard|
|3 teaspoons||Fresh lemon juice|
|6 teaspoons||Red wine vinegar|
|1 tablespoon||Minced parsley|
|1 cup||Olive oil|
1. Clean the leeks & wash thoroughly. Place in a pot of boiling chicken stock to cover & simmer gently until tender, 45 to 60 minutes. Transfer leeks to an ice bath to cool. Save leek flavored chicken stock for another use. Remove the leeks from the ice bath when cool. Place in a dish.
2. Pour about ½ of the Vinaigrette Dress ING over the leeks & refrigerate 24 to 48 hours before serving.
3. To serve, arrange 2 leeks per person on a lettuce leaf on a chilled plate. Mound the shrimp in the center & drape with 4 pimento slices.
4. Combine vinaigrette marinade with reserved dressing. Pour over entire salad. Vinaigrette Dressing: Combine all ingredients & blend well. Use about ½ of the VINAIGRETTE to marinate the leeks. Reserve the remaining VINAIGRETTE for dressing the salad.
W & S TEMPLE STS. SALT LAKE CITY WINE: ACACIA CHARDONNAY
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .