Leeks With Shallot Caper Vinaigrette

But imagine this church: It is huge and is still numerically growing. People like it. The music is good. Whole extended families can be found within its membership. The people are welcoming. There are many exciting programs, and people are quickly enlisted into their support. And yet, the church, in trying to look like the world in order to win the world, has done a better job than it may have intended. It does not display the distinctively holy characteristics taught in the New Testament. Imagine such an apparently vigorous church being truly spiritually sick, with no remaining immune system to check and guard against wrong teaching or wrong living. Imagine Christians, knee-deep in recovery groups and sermons on brokenness and grace, being comforted in their sin but never confronted. Imagine those people, made in the image of God, being lost to sin because no one corrects them. Can you imagine such a church? Apart from the size, have I not described many of our American churches?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
		July 1995	1	Servings

INGREDIENTS

4		To medium leeks, about 1
		pound
		untrimmed
1 1/2	t	Sherry vinegar* or
		white-wine vinegar or to
		taste
1	T	Minced shallot
1/2	t	Dijon mustard
2	T	Extra-virgin olive oil
1	t	Drained capers, chopped fine
1	T	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.

A Message from our Provider:

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