| 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 <Bulldogfla@aol.com>
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 jeryder@juno.com on Mar 21, 1998
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