Poached leeks with peppercorn vinaigrette - martha stewar

4 Servings

Ingredients

Quantity Ingredient
2 Carrots
2 Stalk celery
4 Sprigs thyme
½ cup Loosely packed flat-leaf parsley, finely chopped, Plus 4 sprigs
1 Bay leaf
1 tablespoon Black peppercorns
8 smalls Slender leeks (about 2 lb)
Salt
1 tablespoon Red-wine vinegar
2 tablespoons Fresh lemon juice
3 tablespoons Olive oil
2 tablespoons Pink peppercorns, slightly crushed
Freshly ground pepper

Directions

1. Fill a large saucepan with water. Add carrots, celery, thyme, parsley sprigs, bay leaf, and black peppercorns. Bring to a boil, reduce heat, and simmer until liquid is flavorful, about 30 minutes.

Meanwhile, cut off all dark-green tops and toots of leeks. Slice leeks in half lengthwise, leaving a little attached at root end to hold them together. Soak in cold water until free of sand. (If leeks are not sandy, leave whole.)

2. Return liquid to a boil, and add leeks and salt to taste. Cook gently until tender, 5 to 10 minutes. Remove leeks from liquid, and drain well.

3. In a small bowl, whisk together vinegar, lemon juice, and olive oil. Add chopped parsley and pink peppercorns. Season to taste with salt and pepper. Toss leeks with vinaigrette; arrange on a platter.

Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary

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