Poached leeks with peppercorn vinaigrette - martha stewar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots | |
| 2 | Stalk celery | |
| 4 | Sprigs thyme | |
| ½ | cup | Loosely packed flat-leaf parsley, finely chopped, Plus 4 sprigs |
| 1 | Bay leaf | |
| 1 | tablespoon | Black peppercorns |
| 8 | smalls | Slender leeks (about 2 lb) |
| Salt | ||
| 1 | tablespoon | Red-wine vinegar |
| 2 | tablespoons | Fresh lemon juice |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Pink peppercorns, slightly crushed |
| Freshly ground pepper | ||
Directions
1. Fill a large saucepan with water. Add carrots, celery, thyme, parsley sprigs, bay leaf, and black peppercorns. Bring to a boil, reduce heat, and simmer until liquid is flavorful, about 30 minutes.
Meanwhile, cut off all dark-green tops and toots of leeks. Slice leeks in half lengthwise, leaving a little attached at root end to hold them together. Soak in cold water until free of sand. (If leeks are not sandy, leave whole.)
2. Return liquid to a boil, and add leeks and salt to taste. Cook gently until tender, 5 to 10 minutes. Remove leeks from liquid, and drain well.
3. In a small bowl, whisk together vinegar, lemon juice, and olive oil. Add chopped parsley and pink peppercorns. Season to taste with salt and pepper. Toss leeks with vinaigrette; arrange on a platter.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary