|
Recipe categories:
|
| |
Leeks with Tangy Vinaigrette |
|
| |
Category |
Vegeterian |
|
| |
Contributor |
admin |
| |
Ratings |
0 |
| |
Comment (s) |
1
|
|
|
Ingredients |
1 cup chicken stock
1 bay leaf
1 pound leeks, trimmed, cleaned, and halved
1 yellow or red pepper, cut into julienne strips
Juice and pulp of 1 lemon
2 tsp olive oil
1/2 tsp dried tarragon
1/2 tsp dried basil
1 clove garlic, minced
Freshly ground black pepper |
| |
Procedures |
| |
Pour stock into a large skillet, add bay leaf, and bring to a simmer. Add leeks, cover and simmer until tender, about 9-10 minutes.
Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
Sprinkle over leeks, then serve warm or chilled. |
|
Rate this recipe : |
|
|
|
Send this recipe to your friend(s) |
| |
|
|
Post this recipe to your blog or
website |
| |
|
|
Enter Comment
|
| |
Comments :
Posted by : Nikki next door I love Amaretto Bundt Cake
|
|
Syndicate
Bookmark this page
|
