| 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>
A Message from our Provider:
“Religion is external, faith is internal.”