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Leeks In Creole Vinaigrette

caribbean, hot and spicy, vegetarian

4 medium leeks; * see note
3 tablespoons red wine vinegar
1 teaspoon paprika
1 teaspoon Dijon mustard with seeds
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar; or to taste
8 teaspoons olive oil
salt and coarsely ground black pepp; to taste

Fill a large saucepan with water and bring to a boil. Gently drop in leeks and leave until water returns to a boil. Drain immediately and place leeks under cold running water until they are cold. Refill pan and bring water to a boil. Add blanched leeks, reduce heat to simmer, and continue to cook until leeks are tender but not mushy (no more than 5 minutes). Test doneness by cutting off a bit of green and tasting it. Drain and soak in running water until cold. Drain and set aside. In a medium bowl, mix together well with a fork vinegar, paprika, mustard, cayenne, and sugar. With a fork or wire whisk, blend in olive oil, a few drops at a time, until a thickish sauce is formed. Season to taste with salt and pepper. - - - - - - - - - - - - - - - - - - NOTES : Trim root end from leeks and trim off all but 4 to 6 inches of green tops. Split leeks in half lengthwise. Rinse well under cold running water. To serve, arrange leeks attractively on a serving plate and drizzle with vinaigrette. Refrigerate for at least 1 hour before serving. Yield: 4 to 6 servings. Nutr. Assoc. : 0 0 0 504 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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