Lucy's Recipes Leeks Vinaigrette | Leeks Vinaigrette |
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If you don't have tarragon vinegar, substitute white-wine vinegar with a pinch of tarragon.
6 leeks, cleaned Vinaigrette: 3 tablespoons tarragon vinegar 2 tablespoons finely chopped fresh parsley 1 teaspoon Dijon mustard 1/2 teaspoon chopped garlic 1/2 cup olive oil Salt and freshly ground pepper 2 tablespoons chopped mint
Cut each leek in half through the root and remove all but 2 inches of the dark green part. Wash well. Place leeks in skillet with salted water, cover and simmer for 6 to 10 minutes or until crisp-tender. Remove, plunge into cold water and drain well. Wipe dry with paper towels. Beat together vinegar, parsley, mustard and garlic. Slowly whisk in oil. Season with salt and pepper. Pour vinaigrette over leeks and leave to marinate for 30 minutes at room temperature or overnight refrigerated. Sprinkle with mint before serving. Serves 4 |
