| 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
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