Home - By Category - Recipe - France Page 1 | Vegetables Page 13

Leeks In Vinaigrette

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEEKS IN VINAIGRETTE
 Categories: France, Vegetables
      Yield: 2 Servings
 
     12 md Leek; =or
           
    1/2 c  Olive oil
      2 tb Dijon mustard (recipe)
    1/4 c  Red wine vinegar
    1/4 ts Salt
    1/4 ts Ground black pepper
      2    Shallots, finely chopped
      1 tb Chopped fresh parsley
 
   Trim the root ends from the leeks, leaving the bases intact. Trim
  the tops of the leeks to a uniform length. If you are using very
  young leeks, the green tops are nice and tender and only 1 inch need
  be trimmed. The upper greens of mature leeks tend to be tough and
  stringy, and all but 2 or 3 inches should be removed.
   Place the leeks on a steamer rack and set over gently boiling water.
  Cover and steam the leeks until tender, about 10 minutes for young
  leeks, and up to 20 minutes for medium-sized leeks and quartered
  large leeks.
   While the leeks are steaming, make the dressing. Place the olive oil
  in a small bowl.  Add the mustard and beat together until the oil
  thickens. Add the vinegar, salt, pepper, and shallots. Set aside.
   Arrange the warm leeks on a serving platter.  Pour the dressing
  kover them and turn them gently to coat evenly. Sprinkle with the
  parsley.
   I like the leeks best when they are served slightly warm or at room
  temperature, but they may also be made ahead and served chilled.
  Serves 4.
 
MMMMM

Display Recipe for Import.