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  Added: Mar 16, 2007  •  Visited (191)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Leeks Vinaigrette
What You Need:
  • 8 firm fresh leeks, each 1 to 1˝ inches in diameter
  • ˝ cup Creole vinaigrette sauce

  • How To Cook:
    1. With a sharp knife, cut off the roots of the leeks and strip away any withered leaves. Line up the leeks in a row and cut off enough of their green tops to make each leek 6 or 7 inches long.

    2. Then slit the green parts in half lengthwise, stopping within about ˝ inch of the root ends. Carefully spread the leaves apart and wash the leeks under cold running water to rid them of all sand.

    3. Lay the leeks in one or two layers in a heavy stainless-steel or enameled skillet or casserole just large enough to hold them flat. Pour in enough cold water to cover them by about 1 inch and bring to a boil over high heat.

    4. Reduce the heat to low, cover the pan partially, and simmer for 10 minutes, or until the leeks show only the slightest resistance when their bases are pierced with a fork.

    5. With tongs or a slotted spoon, transfer the leeks to a double thickness of paper towels and let them drain for a minute or two. Arrange the leeks attractively in a serving dish or deep platter and pour the Creole vinaigrette sauce over them.

    6. Cool to room temperature, and then refrigerate the leeks for at least 1 hour to chill them thoroughly before serving.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Vegetables » Leek
    Dish » Salads


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