"Hunger is the best sauce in the world."--Cervantes

Leeks Vinaigrette Recipe

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This recipe for Leeks Vinaigrette, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Brown
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 leeks
4 Tlbsp. tarragon vinegar or white wine vinegar
1 Tlbsp. red wine vinegar
2 tsp. Creole mustard
1 tsp. dried dill weed
1 tsp. paprika
1/4 tsp. sugar
10 - 12 Tblsp. olive oil
1/2 tsp. cayenne pepper
4 shakes tobasco
3/4 tsp. salt and coarsely ground pepper to taste

Directions:
Directions:
Cut root ends off leeks and then cut the remaining dark green ends off to form 8" servings which will include some of the dark green part of the leek. Wash twice in salty water. After all the dirt is gone, plunge leeks into boiling, salted water and boil for 1 minute. Remove leeks from boiling water and plunge into icy water (cold water with lots of ice in it) in your sink. Put back into the boiling water for 2 minutes. Drain and plunge again into icy water. Drain on a paper towel and let dry. Slice each leek in half and place in a shallow container. Pour vinagrette over. Cover and put in refrigerator for at least one hour or overnight. When ready to serve, put 4 halves on each plate and pour remaining sauce over each serving

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great salad to prepare ahead of time. Interesting, different and very good. Make sure the leeks are completely cooked before marinating them in the refrigerator

 

 

 

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