| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
April 1995 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 4 |
|
Leeks, white and pale |
|
|
green parts only |
| 4 |
t |
Red wine vinegar |
| 2 |
t |
Dijon mustard |
| 3 |
T |
Olive oil |
| 1/2 |
c |
Crumbled feta cheese |
| 1/3 |
c |
Coarsely chopped walnuts |
|
|
toasted |
| 2 |
T |
Chopped fresh mint |
INSTRUCTIONS
Char bell pepper over gas flame or under broiler until blackened n all
sides.Seal in paper bag and let stand 10 minutes. Peel, seed and chop
pepper. Cut leeks in half lengthwise to within 1 inch of base, leaving
base intact. Rinse leeks under running water. Add leeks to pot of
boiling salted water; reduce heat and simmer until leeks are tender
when pierced with knife, about 7 minutes. Drain; cool. Using paper
towels, squeeze excess moisture from leeks. Cut leeks completely in
half lengthwise. Cut off and discard roots. Cut leeks crosswise into
3-inch pieces. (Bell pepper and leeks can be prepared 1 day ahead.
Cover separately; chill.) Place leeks on platter. Whisk vinegar and
mustard in bowl to blend. Gradually whisk in oil. Mix in bell pepper.
Season with salt and pepper. Spoon dressing over leeks. Sprinkle
cheese, walnuts and mint over. Serves 4. Bon Appetit April 1995
Converted by MC_Buster. Per serving: 820 Calories (kcal); 58g Total
Fat; (61% calories from fat); 18g Protein; 64g Carbohydrate; 67mg
Cholesterol; 1039mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 11 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Find God and you find everything”