| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 4 | Leeks (a bunch) | |
| 4 | md | Potatoes |
| 1 | Red bell pepper | |
| 1 | Lemon, juice | |
| 1/4 | c | White vinegar |
| 1/4 | c | Olive oil |
| 1 | cl | Garlic, minced or pressed |
| 2 | ts | Chopped dill |
| Salt and pepper to taste |
INSTRUCTIONS
VINAIGRETTE Wash leeks. Slice bulb and tender green parts into 1/2" pieces. Drop in boiling water, cook them for about 5 min (no longer or they get mushy), drain and set aside to cool. Boil the potatoes until tender but firm, and set aside to cool. Peel and chop into 1 1/2" chunks. Slice the pepper into thin strips about one inch long. Whisk together the vinaigrette items. Then combine the leeks, potatoes and red pepper into a serving bowl. Pour on the vinaigrette, toss, and chill well before serving. *I usually add 4 tbsp of chopped dill....because I think it tastes better.....I love dill! Walt MM Teresa Posted to MM-Recipes Digest V3 #263 Date: Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray <waltgray@mnsinc.com>
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