Leek Vinaigrette Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: White wine vinegar or white vinegar,
2/3 cup: Olive oil,
1/2 cup: Minced parsley,
1 tbsp: Minced chives,
1 tbsp: Minced drained capers,
1/2 tsp: 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 1/2 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
Source from luhu.jp
salt and pepper till well blended. Refrigerate.
Trim leeks, leaving about 2 inches of green tops and splitting leeks
to within 1/2 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
Source from luhu.jp