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Name: Leeks in Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 1/4 ts Black Pepper ground; 12 md Leek; =or; ; 1/4 ts Salt; 2 tb Dijon mustard (recipe); 1/4 c Red wine vinegar; 2 Shallots, finely chopped; 1 tb Chopped fresh parsley; 1/2 c olive oil

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INGREDIENTS

1/4 ts Black Pepper ; ground
12 md Leek; =or
1/4 ts Salt
2 tb Dijon mustard (recipe)
1/4 c Red wine vinegar
2 Shallots, finely chopped
1 tb Chopped fresh parsley
1/2 c olive oil

Servings

INSTRUCTIONS

Trim the root ends from the leeks, leaving the bases intact. Trim the tops of the leeks to a uniform length. If you are using very young leeks, the green tops are nice and tender and only 1 inch need be trimmed. The upper greens of mature leeks tend to be tough and stringy, and all but 2 or 3 inches should be removed. Place the leeks on a steamer rack and set over gently boiling water. Cover and steam the leeks until tender, about 10 minutes for young leeks, and up to 20 minutes for medium-sized leeks and quartered large leeks. While the leeks are steaming, make the dressing. Place the olive oil in a small bowl. Add the mustard and beat together until the oil thickens. Add the vinegar, salt, pepper, and shallots. Set aside. Arrange the warm leeks on a serving platter. Pour the dressing kover them and turn them gently to coat evenly. Sprinkle with the parsley. I like the leeks best when they are served slightly warm or at room temperature, but they may also be made ahead and served chilled. Serves 4. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Leeks in Vinaigrette

1/4 ts Black Pepper ground
12 md Leek; =or
 <dressing>
1/4 ts Salt
2 tb Dijon mustard (recipe)
1/4 c Red wine vinegar
2 Shallots, finely chopped
1 tb Chopped fresh parsley
1/2 c olive oil

Trim the root ends from the leeks, leaving the bases intact. Trim the tops  of the leeks to a uniform length. If you are using very young leeks, the  green tops are nice and tender and only 1 inch need be trimmed. The upper  greens of mature leeks tend to be tough and stringy, and all but 2 or 3  inches should be removed.   Place the leeks on a steamer rack and set over gently boiling water. Cover  and steam the leeks until tender, about 10 minutes for young leeks, and up  to 20 minutes for medium-sized leeks and quartered large leeks.   While the leeks are steaming, make the dressing. Place the olive oil in a  small bowl.  Add the mustard and beat together until the oil thickens. Add  the vinegar, salt, pepper, and shallots. Set aside.   Arrange the warm leeks on a serving platter.  Pour the dressing kover them  and turn them gently to coat evenly. Sprinkle with the parsley.   I like the leeks best when they are served slightly warm or at room  temperature, but they may also be made ahead and served chilled. Serves 4.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 2 Servings

Calories: 134
Calories from Fat: 122 (91%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 6.5mg		0 %
Potassium 46.7mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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