Poireaux salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Meduim leeks; cleaned (white part only) | |
| ¼ | cup | Currants |
| ⅓ | cup | Tarragon vinegar |
| 2 | tablespoons | French olive oil |
| Salt and pepper | ||
Directions
Blanch leeks uncovered in boiling salted water until tender, about 10 minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste with salt and pepper. Allow to sit at room temperature until serving time, to season.
CHE
MONTROSE, HOUSTON
WINE:CHATEAU MOLLIN 1979.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Bean salad francaise (or parisienne)
- French cardoon salad
- La salade souleiado chez aurore (provence)
- Mousse de poireaux
- Parsley salad
- Pate aux poireaux (leek tart)
- Pear & parsnip salad
- Pink salad
- Potage aux poireaux
- Provencal olive salad
- Purple salad
- Salad of pears, roquefort, and walnuts
- Salad veronique
- Salad with saucisson
- Salad with saucisson~
- Salade gourmande
- Salade lyonnaise
- Salade paysanne
- Salade vigneronne
- Summer salad parisienne