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.
- 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.
Copyright 1996, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007