| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Salad |
4 |
Servings |
INGREDIENTS
| 8 |
|
Meduim leeks; cleaned (white part only) |
| 1/4 |
c |
Currants |
| 1/3 |
c |
Tarragon vinegar |
| 2 |
tb |
French olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Blanch leeks uncovered in boiling salted water until tender, about 10
minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste
with salt and pepper. Allow to sit at room temperature until serving time,
to season.
CHE
MONTROSE, HOUSTON
WINE:CHATEAU MOLLIN 1979.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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