Leeks with Tangy Vinaigrette
- 1 cup chicken stock
- 1 bay leaf
- 1 lbs leeks, trimmed, cleaned, and halved
- 1 yellow or red pepper, cut into julienne strips
- Juice and pulp of 1 lemon
- 2 tsp olive oil
- 1/2 tsp dried tarragon
- 1/2 tsp dried basil
- 1 clove garlic, minced
- Freshly ground black pepper
Pour stock into a large skillet, add bay leaf, and bring to a simmer. Add leeks, cover and simmer until tender, about 9-10 minutes.
Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
Sprinkle over leeks, then serve warm or chilled.Servings: 4
Submitted by: Recipe Group Member
Date: Jan, 13, 2000
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