Leeks Vinaigrette

Leeks Vinaigrette

3-4 leeks
1 teaspoon French mustard
1 tablespoon wine vinegar
1/4 cup olive oil
1 garlic clove crushed with _ teaspoon salt
Chopped herbs - parsley, chives, tarragon, oregano
Fresh ground pepper

Trim the leeks and cut them lengthwise almost to the root end. Wash thoroughly, then tied them together with string. Drop into boiling, salted water and simmer till tender — about 10-12 minutes. Drain.

Mix mustard, garlic and salt, pepper and vinegar. Add the oil gradually, stirring until the ingredients are well blended. Stir in the chopped herbs. Marinate the leeks in the dressing for at least two hours and chill before serving. (Many vegetables can be served this way — small onions, green beans, cauliflower, carrots and celery.)

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