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Leeks Vinaigrette (Poireaux En Salade) appetizers, salads, french, spring, first course 12 leeks 1/4 cup oil; often olive oil 4 teaspoons vinegar; your choice Salt Fresh ground black pepper 1 tablespoon fresh parsley; chopped Mustard; to taste PREPARATION: Clean the leeks; cut off most of the green parts and wash leeks very thoroughly, split if necessary, under cold running water. If they are large, do split them lengthwise; each piece should be about the size of a large stalk of asparagus. Tie them into bundles in two places, put them in boiling salted water just to cover, and cook them slowly for 25 minutes, or until they are tender but not limp. Drain them well (and be sure to save the broth to add to a soup). The leeks may be presented in a serving dish or arranged on individual plates. Make your vinaigrette in a bowl, adding mustard to taste, and whisk the dressing well until it is almost opaque, or emulsified, and pour it over the leeks. This dish also makes an excellent salad course. It is oddly colorless; be sure to sprinkle with parsley. Serves: 3 to 4 NOTES : Boiled leeks presented with a simple vinaigrette. Regarding the vinaigrette, the point of departure for all vinaigrettes, or French dressing, is 1 part wine vinegar to 3 parts olive oil, plus salt and freshly ground pepper. The formula, however, always varies to taste, depending on the strength of the vinegar and the needs of the dish, the salad greens, or the vegetables being dressed. Contributor: Cook's Magazine May 1988 Yield: 4 servings Preparation Time: 0:30 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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