Name: Leeks with Shallot Caper Vinaigrette
Ingredients: 4 sm To medium leeks; (about 1 pound; ; untrimmed); 1 1/2 ts Sherry vinegar* or white-wine vinegar; or to taste; 1 tb Minced shallot; 1/2 ts Dijon mustard; 2 tb Extra-virgin olive oil; 1 ts Drained capers; chopped fine; 1 tb Minced fresh parsley leaves

The rule is: listen and allow the Word to make the beginning, then the knowing [God] will nicely follow. If, however, you do not listen, you will never know anything. For it is decreed, God will not be seen, known, or comprehended except through his Word alone. Whatever therefore one undertakes for salvation apart from the Word is in vain. God will not respond to that. He will not have it. He will not tolerate any other way. Therefore, let his Book in which He speaks to you be commended to you. For he did not cause it to be written to no purpose. He did not want us to let it lie there in neglect, as if he were speaking with mice under the bench or with flies on the pulpit. We are to read it, to think and speak about it, and to study it, certain that He Himself, not an angel or a creature, is speaking with us in it.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
		July 1995	1	servings

INGREDIENTS

4	sm	To medium leeks; (about 1 pound
		; untrimmed)
1 1/2	ts	Sherry vinegar* or white-wine vinegar; or to taste
1	tb	Minced shallot
1/2	ts	Dijon mustard
2	tb	Extra-virgin olive oil
1	ts	Drained capers; chopped fine
1	tb	Minced fresh parsley leaves

INSTRUCTIONS

*Sherry vinegar is available at specialty foods shops and many
supermarkets.
Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut
each leek in half lengthwise and wash well, discarding any tough outer
leaves.
In a skillet just large enough to hold them in one layer arrange leek
halves, cut sides down, and add enough water to reach halfway up sides of
leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and
immediately plunge into a bowl of ice and cold water.
In a small bowl whisk together vinegar, shallot, mustard, and salt and
pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until
emulsified and whisk in capers and parsley.
Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and
divide between 2 plates. Spoon vinaigrette over each serving.
Serves 2 as a first course.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 248 Calories (kcal); 27g Total Fat; (96% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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