Leeks Vinaigrette Recipe
Ingredients
| Leeks | 24 | |
| Salt | 1 Teaspoon | |
| Chives | 2 Tablespoon, chopped | |
| Paprika | ||
| 3 tablespoons tarragon vinegar | ||
| 9 tablespoons olive oil legg | ||
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Scant tablespoon single cream | ||
Directions
Wash leeks carefully (3 to 4 per person depending on size) and trim to equal lengths using white portion only.
Using enough boiling water to cover, add 1/2 teaspoon salt and cook for 15 to 20 minutes or until tender.
Drain and place on kitchen paper or a folded napkin to dry.
Arrange in glass serving dish and set aside until next evening.
Vinaigrette Dressing: Hard boil 1 egg, cool rapidly under cool water, peel and chop finely.
Chop 1 1/2 tablespoons chives or, if not available, 1 tablespoon each chopped parsley and onion.
Put 1/2 teaspoon salt, 1 1/2 teaspoon dry mustard, 1/4 teaspoon pepper in a small bowl and mix in 3 tablespoons tarragon vinegar.
Slowly beat in 9 tablespoons olive oil, 1 scant tablespoon cream and fold in chopped egg and chives, set aside.
Next evening pour the sauce over the leeks, dust with paprika and chill until served.
Using enough boiling water to cover, add 1/2 teaspoon salt and cook for 15 to 20 minutes or until tender.
Drain and place on kitchen paper or a folded napkin to dry.
Arrange in glass serving dish and set aside until next evening.
Vinaigrette Dressing: Hard boil 1 egg, cool rapidly under cool water, peel and chop finely.
Chop 1 1/2 tablespoons chives or, if not available, 1 tablespoon each chopped parsley and onion.
Put 1/2 teaspoon salt, 1 1/2 teaspoon dry mustard, 1/4 teaspoon pepper in a small bowl and mix in 3 tablespoons tarragon vinegar.
Slowly beat in 9 tablespoons olive oil, 1 scant tablespoon cream and fold in chopped egg and chives, set aside.
Next evening pour the sauce over the leeks, dust with paprika and chill until served.
Chef
