Leeks in vinaigrette
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Leeks in vinaigrette
  Leeks    Vegetables  
Last updated 6/12/2012 1:21:51 AM. Recipe ID 54217. Report a problem with this recipe.
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      Title: Leeks in vinaigrette
 Categories: France, Vegetables
      Yield: 2 Servings
     12 md Leek; =or
    1/2 c  Olive oil
      2 tb Dijon mustard (recipe)
    1/4 c  Red wine vinegar
    1/4 ts Salt
    1/4 ts Ground black pepper
      2    Shallots, finely chopped
      1 tb Chopped fresh parsley
   Trim the root ends from the leeks, leaving the bases intact. Trim
  the tops of the leeks to a uniform length. If you are using very
  young leeks, the green tops are nice and tender and only 1 inch need
  be trimmed. The upper greens of mature leeks tend to be tough and
  stringy, and all but 2 or 3 inches should be removed.
   Place the leeks on a steamer rack and set over gently boiling water.
  Cover and steam the leeks until tender, about 10 minutes for young
  leeks, and up to 20 minutes for medium-sized leeks and quartered
  large leeks.
   While the leeks are steaming, make the dressing. Place the olive oil
  in a small bowl.  Add the mustard and beat together until the oil
  thickens. Add the vinegar, salt, pepper, and shallots. Set aside.
   Arrange the warm leeks on a serving platter.  Pour the dressing
  kover them and turn them gently to coat evenly. Sprinkle with the
   I like the leeks best when they are served slightly warm or at room
  temperature, but they may also be made ahead and served chilled.
  Serves 4.

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Recipe ID 54217 (Apr 03, 2005)

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