| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | 1 | Servings | ||
INGREDIENTS
| 4 | Leeks | |
| 1 | Green onion; minced | |
| 1/4 | c | Fresh lemon juice |
| 2 | ts | Dijon mustard |
| 1/2 | ts | Sugar |
| Fresh-ground pepper; to taste | ||
| 1 | tb | Fresh mint; chopped |
| 1/4 | c | Olive oil |
| 1/2 | c | Tomato; diced |
| 12 | Or more Greek olives | |
| Mint sprigs for garnish |
INSTRUCTIONS
From: Bulldogfla <[email protected]> An elegant cooked salad to be made in advance, these leeks go well with any Mediterranean dish, such as Lamb-Stuffed Eggplant or ricotta lasagne. Cut off the roots, leaving a thin piece of the hard root end to hold the leeks together, and trim the tops so that only 1 inch of the green leaves remain. Cut the leeks lengthwise into halves. Wash the leeks well, making sure to remove all the hidden dirt. Steam until crisply tender, about 8 to 10 minutes. When done, remove from pot and dry thoroughly. Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow, steady stream. Arrange the warm leeks in single layer on a serving platter. Pour the vinaigrette over all parts. Sprinkle the diced tomato and olives on top. Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh mint sprigs. Posted to recipelu-digest by [email protected] on Mar 21, 1998
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”