VG - Leeks Vinaigrette (Asparagus Vinaigrette)

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Leeks Vinaigrette (Asparagus Vinaigrette)

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : Chapter 04 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 leeks (each 1.5 " diameter)

2 tablespoons balsamic vinegar

2 garlic cloves -- minced

3 tablespoons extra-virgin olive oil

Salt and black pepper

1 red bell pepper

1/2 cup Nicoise black olives

or other small imported brine- or oil-cured black olives

Tomato wedges (optional)

 

1. Prepare a medium fire in the grill.

 

2. Trim away the root ends of the leeks and all but 2 to 3 inches of the green

leaves. Slice in half lengthwise and rinse under cold running water, fanning the

leaves with your fingers to remove all the grit and sand. Pat dry.

 

3. Combine the vinegar and garlic in a bowl. Whisk in the olive oil until

emulsified. Season with salt and pepper, to taste. Brush generously onto the

leeks.

 

4. Roast the pepper, turning occasionally, until completely charred, about 10

minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the

skin. Meanwhile, grill the leeks, turning occasionally, until tender and

grill-marked, about 8 minutes.

 

5. Cut slits in the pepper, then drain briefly into the bowl with the remaining

marinade to catch any juices. Peel and seed the pepper, then julienne.

 

6. Combine the pepper and leeks on a platter or in a shallow serving bowl.

Scatter the olives on top. If desired, arrange the tomato wedges around the edge

of the platter or bowl for more color. Drizzle the remaining marinade on top.

 

7. Set aside for about 30 minutes to allow the flavors to blend. Serve at

temperature.

 

VARIATION: Asparagus Vinaigrette. In Europe, leeks are sometimes called the

" poor man's asparagus. " Substitute asparagus for the leeks in this dish and

you'll see how well these vegetables can be exchanged.

 

Description:

" Page 99 "

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Per Serving (excluding unknown items): 229 Calories; 12g Fat (46.5% calories

from fat); 3g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

184mg Sodium. Exchanges: 5 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : This salad makes a particularly appealing addition to a buffet table. It

goes nicely with many other flavors and holds up well at room temperature.

 

Nutr. Assoc. : 793 0 0 0 0 0 4282 0 2130706543

 

 

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