Leek and shrimp salad

Yield: 6 Servings

Measure Ingredient
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
1½ teaspoon Capers
1 teaspoon Salt
½ teaspoon Dijon mustard
3 teaspoons Fresh lemon juice
6 teaspoons Red wine vinegar
1 tablespoon Minced parsley
1 cup Olive oil

VINAIGRETTE DRESSING

VINAIGTETTE DRESSING

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.

DEVEREAUX

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, .

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