Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 Greek Leeks Vinaigrette 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 Thanks Petro, this really sounds good. Zena , Petro B <sleek_greek wrote: > > Greek Leeks Vinaigrette > > 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 > > > > > Quote Link to comment Share on other sites More sharing options...
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