Leeks & Shrimp With Carrot Vinegrette Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
VINEGRETTE
1/2 lbs: Carrots, peeled, cut into
1/2 cup: Olive oil, + 7 Tbsp
-1/2: " pieces,
4 tbsp: White wine vinegar,
1/2 cup: Carrot juice, or more
2 tbsp: Dijon mustard,
SALAD
4 cup: Chicken stock or broth,
-into 1/2" pieces,
2 cup: Water,
1/4 cup: Cilantro,
2 1/2 lbs: Leeks, (white & pale green
24 Medium: shrimp, uncooked,
-part only) cut in half,
-peeled & deveined,
-lenghtwise, then across
Directions:
Cook carrots in saucepan of boiling salted water until very tender,
about 15 minutes. Drain & puree with the carrot juice in a blender.
Blend in 1/2 cup oil, 2 Tbsp vinegar, and the mustard. Season to
taste with salt & pepper. Thin with more carrot juice if too thick.
Bring stock and water to simmer in a large heavy saucepan. Add leeks,
cover and simmer until tender, about 8 minutes; drain well. Add 4
Tbsp oil, 2 Tbsp vinegar, and the cilantro to the leeks and toss to
coat. Season to taste with salt & pepper, cover with foil to keep
warm.
In a large skillet, heat 3 Tbsp oil over medium heat, add shrimp and
saute until cooked through, about 4 minutes. Season to taste with
salt & pepper if desired.
Spoon carrot vinegrette onto plates, top with leeks, then shrimp.
Note: this salad is supposed to be served warm.
From: Bon Appetit, May, 1995, The Mediterranean, A Delicious Voyage
of Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp
about 15 minutes. Drain & puree with the carrot juice in a blender.
Blend in 1/2 cup oil, 2 Tbsp vinegar, and the mustard. Season to
taste with salt & pepper. Thin with more carrot juice if too thick.
Bring stock and water to simmer in a large heavy saucepan. Add leeks,
cover and simmer until tender, about 8 minutes; drain well. Add 4
Tbsp oil, 2 Tbsp vinegar, and the cilantro to the leeks and toss to
coat. Season to taste with salt & pepper, cover with foil to keep
warm.
In a large skillet, heat 3 Tbsp oil over medium heat, add shrimp and
saute until cooked through, about 4 minutes. Season to taste with
salt & pepper if desired.
Spoon carrot vinegrette onto plates, top with leeks, then shrimp.
Note: this salad is supposed to be served warm.
From: Bon Appetit, May, 1995, The Mediterranean, A Delicious Voyage
of Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp