Leek vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | White wine vinegar or white vinegar |
| ⅔ | cup | Olive oil |
| ½ | cup | Minced parsley |
| 1 | tablespoon | Minced chives |
| 1 | tablespoon | Minced drained capers |
| ½ | teaspoon | Minced garlic or onion |
| Dry mustard, salt and pepper to taste | ||
| 24 | Leeks | |
| Water | ||
| Salad greens | ||
Directions
Method: Whisk vinegar, oil, parsley, chives, capers, garlic, mustard, salt and pepper till well blended. Refrigerate.
Trim leeks, leaving about 2 inches of green tops and splitting leeks to within ½ inch of root ends. Clean, leaving leeks whole. Bundle into groups of three; lie each with string. Cover with water and simmer, partially covered, till just tender. Drain and pat dry. Cover with vinaigrette. Refrigerate several hours till very cold, spooning vinai- grette over bundles several times. Arrange greens on chilled individual salad plates. Drain leeks, reserving vinaigrette. Put a bundle of leeks on each plate, remove strings and serve.
From: Sherree Johansson Date: 05-25-95 (159) Fido: Cooking