Poireaux salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Meduim leeks; cleaned (white part only) | |
| ¼ | cup | Currants |
| ⅓ | cup | Tarragon vinegar |
| 2 | tablespoons | French olive oil |
| Salt and pepper | ||
Directions
Blanch leeks uncovered in boiling salted water until tender, about 10 minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste with salt and pepper. Allow to sit at room temperature until serving time, to season.
CHE
MONTROSE, HOUSTON
WINE:CHATEAU MOLLIN 1979.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .