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Recipe

 

Greek Leeks Vinaigrette

 
leeks

An elegant cooked salad to be made in advance, these leeks go well with any Mediterranean dish, such as Lamb-Stuffed Eggplant or ricotta lasagne.

Ingredients
  • 4 leeks
  • 1 green onion, minced
  • 1/4 cup fresh lemon juice
  • 2 teaspoons 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.

Serves 4.

Copyright © 1994-1997, Katherine Heyhoe. All rights reserved.

 

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This Archived Page created between 1994 and 2001. Modified August 2007


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