| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Salad |
6 |
Servings |
INGREDIENTS
| 12 |
|
Leeks, white part only |
| 1 |
qt |
Chicken stock, canned or |
|
|
homemade |
| 6 |
|
Lettuce leaves, washed |
|
|
dried & crisped |
| 12 |
oz |
Mall Bay shrimp, cooked |
| 1 |
|
Whole pimiento, canned cut |
|
|
lengthwise into 24 |
|
|
julienne |
|
|
strips |
| 1 |
T |
Minced pimento |
| 1 |
T |
Minced onion |
| 1/2 |
|
Dill pickle, minced |
| 1 1/2 |
t |
Capers |
| 1 |
t |
Salt |
| 1/2 |
t |
Dijon mustard |
| 3 |
t |
Fresh lemon juice |
| 6 |
t |
Red wine vinegar |
| 1 |
T |
Minced parsley |
| 1 |
c |
Olive oil |
INSTRUCTIONS
Clean the leeks & wash thoroughly. Place in a pot of boiling chicken
stock to cover & simmer gently until tender, 45 to 60 minutes.
Transfer leeks to an ice bath to cool. Save leek flavored chicken
stock for another use. Remove the leeks from the ice bath when cool.
Place in a dish. Pour about 1/2 of the Vinaigrette Dress ING over the
leeks & refrigerate 24 to 48 hours before serving. To serve, arrange 2
leeks per person on a lettuce leaf on a chilled plate. Mound the
shrimp in the center & drape with 4 pimento slices. Combine
vinaigrette marinade with reserved dressing. Pour over entire salad.
Vinaigrette Dressing: Combine all ingredients & blend well. Use about
1/2 of the VINAIGRETTE to marinate the leeks. Reserve the remaining
VINAIGRETTE for dressing the salad. DEVEREAUX W & S TEMPLE STS. SALT
LAKE CITY WINE: ACACIA CHARDONNAY From the <Micro Cookbook Collection
of Italian Recipes>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”