| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | France, Vegetables | 2 | Servings | |
INGREDIENTS
| 12 | Leek, =or | |
| <dressing> | ||
| 1/2 | c | Olive oil |
| 2 | T | Dijon mustard, recipe |
| 1/4 | c | Red wine vinegar |
| 1/4 | t | Salt |
| 1/4 | t | Ground black pepper |
| 2 | Shallots, finely chopped | |
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
Trim the root ends from the leeks, leaving the bases intact. Trim the tops of the leeks to a uniform length. If you are using very young leeks, the green tops are nice and tender and only 1 inch need be trimmed. The upper greens of mature leeks tend to be tough and stringy, and all but 2 or 3 inches should be removed. Place the leeks on a steamer rack and set over gently boiling water. Cover and steam the leeks until tender, about 10 minutes for young leeks, and up to 20 minutes for medium-sized leeks and quartered large leeks. While the leeks are steaming, make the dressing. Place the olive oil in a small bowl. Add the mustard and beat together until the oil thickens. Add the vinegar, salt, pepper, and shallots. Set aside. Arrange the warm leeks on a serving platter. Pour the dressing kover them and turn them gently to coat evenly. Sprinkle with the parsley. I like the leeks best when they are served slightly warm or at room temperature, but they may also be made ahead and served chilled. Serves 4. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”