Guest guest Posted May 10, 2009 Report Share Posted May 10, 2009 Greek Leeks Vinaigrette 4 leeks 1 green onion, minced 1/4 cup fresh lemon juice 2 teaspoon Dijon mustard 1/2 teaspoon sugar fresh ground pepper to taste 1 tablespoon fresh mint, chopped 1/4 cup olive oil 1/2 cup tomato, diced 12 or more Greek olives mint sprigs for garnish Cut off the roots, leaving a thin piece of the hard root end to hold the leeks together and trim the tops so that only 1 inch of the green leaves remain. Cut the leeks lengthwise into halves. Wash the leeks well, making sure to remove all the hidden dirt. Steam until crisply tender, about 8 to 10 minutes. When done, remove from pot and dry thoroughly. Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow, steady stream. Arrange the warm leeks in single layer on a serving platter. Pour the vinaigrette over all parts. Sprinkle the diced tomato and olives on top. Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh mint sprigs. Quote Link to comment Share on other sites More sharing options...
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