INGREDIENTS

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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