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Leeks Vinaigrette

Salad.Carnival's picture
Ingredients
  Leeks 2 Pound
  Boiling water 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Instant minced onion 1 Teaspoon
  Chives 1 Teaspoon
  Tarragon leaves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Hard cooked egg 1
  Chopped parsley 1 Tablespoon
Directions

Cut off root ends of leeks and trim tops so leeks are about 7 inches long.
Split in half lengthwise to within 3/4 inch of bulb end.
Strip away outer layers of leaves to reach nonfibrous leaves inside.
Hold under running water, separating leaves to wash.
In a large frying pan over high heat, immerse leeks in 1 inch boiling water and cook, covered, until tender when pierced (about 10 minutes); drain.
Combine oil, chives, onion, tarragon, salt, and pepper.
Pour over leeks; cover and chill for about 1 hour.
Meanwhile, press egg through a wire strainer; blend with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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