Leek vinaigrette

8 servings

Ingredients

Quantity Ingredient
⅓ cup White wine vinegar or white vinegar
⅔ cup Olive oil
½ cup Minced parsley
1 tablespoon Minced chives
1 tablespoon Minced drained capers
½ teaspoon 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 ½ 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

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