Greek Leeks Vinaigrette

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 1996, Katherine Heyhoe. All rights reserved.

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