| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Salad |
6 |
Servings |
INGREDIENTS
| 12 |
md |
Leeks;white part only |
| 1 |
qt |
Chicken stock; canned or homemade |
| 6 |
lg |
Lettuce leaves; washed, dried; & crisped |
| 12 |
oz |
Mall Bay shrimp; cooked |
| 1 |
|
Whole pimiento; canned, cut lengthwise into 24 julienne strips |
| 1 |
tb |
Minced pimento |
| 1 |
tb |
Minced onion |
| 1/2 |
|
Dill pickle; minced |
| 1 1/2 |
ts |
Capers |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dijon mustard |
| 3 |
ts |
Fresh lemon juice |
| 6 |
ts |
Red wine vinegar |
| 1 |
tb |
Minced parsley |
| 1 |
c |
Olive oil |
INSTRUCTIONS
VINAIGRETTE DRESSING
VINAIGTETTE DRESSING
1. 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.
2. Pour about 1/2 of the Vinaigrette Dress ING over the leeks & refrigerate
24 to 48 hours before serving.
3. 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.
4. 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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