Leeks vinaigrette

Recipe from: 1/1/1993 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 8
    medium leeks, trimmed and cleaned
  • 450
    ml
    vegetable stock
  • 150
    ml
    tarragon vinegar
  • 150
    ml
    olive oil
  • 1
    small red pepper, deseeded and finely chopped
  • 1
    small green pepper, deseeded and finely chopped
  • 5
    ml
    sugar
  • 5
    ml
    Dijon mustard
  • salt and pepper
 

Method

 
Rinse leeks under cold running water. Bring stock to the boil in a pan, and add leeks. Simmer gently for 8 to 15 minutes, until just tender and crunchy. Remove from the stock and drain thoroughly. Leave to cool. Make the vinaigrette by mixing the vinegar and oil together with the peppers, sugar, mustard and seasoning. Once cool, place the leeks in a single layer on a flat dish, cover with the vinaigrette and leave to cool for several hours, turning occasionally.
 

 

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