| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
France, Vegetables |
2 |
Servings |
INGREDIENTS
| 12 |
md |
Leek; =or |
|
|
<dressing> |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Dijon mustard (recipe) |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 2 |
|
Shallots, finely chopped |
| 1 |
tb |
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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