Leeks & shrimp with carrot vinegrette salad

8 servings

Ingredients

Quantity Ingredient
½ pounds Carrots, peeled, cut into 1/2\" pieces
½ cup Carrot juice (or more)
4 cups Chicken stock or broth
2 cups Water
2½ pounds Leeks (white & pale green part only) cut in half lenghtwise, then across
½ cup Olive oil (+ 7 Tbsp)
4 tablespoons White wine vinegar
2 tablespoons Dijon mustard into 1/2\" pieces
¼ cup Cilantro
24 Medium shrimp, uncooked, peeled & deveined

Directions

VINEGRETTE

SALAD

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 ½ 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

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