Leeks Vinaigrette

Leeks vinaigrette is a delicious, satisfying, yet easy-to-make treat.
By Mary Preus Hamilton
January/February 1983
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You'll love leeks vinaigrette.
Photo by Fotolia/alain wacquier


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If you're in the mood for an easy-to-prepare treat that tastes as if you'd worked on it all day, serve leeks vinaigrette — which is, leeks marinated in the classic dressing. Just combine 1/2 cup of olive oil; 1/4 cup of wine vinegar (or good cider vinegar); 1 teaspoon each of minced fresh tarragon, parsley, and chives; 1/4 teaspoon of paprika or black pepper; and I teaspoon of sea salt or kelp. Then cut 6 leeks into 4-inch lengths, steam them for about 10 minutes, transfer them to a serving dish, and pour the dressing over them while they're still hot. Let the vegetables marinate for at least 3 hours, then serve them garnished with chopped herbs of your choice.


For more recipes see The Leek: A Noble Vegetable for All Seasons 








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