Leeks vinaigrette

Name: Leeks vinaigrette
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 8.00 leeks trimmed; 450.00 ml stock vegetable; 150.00 ml vinegar tarragon; 150.00 ml fresh chillies 573; 1.00 red pepper finely chopped; 1.00 green pepper finely chopped; 5.00 ml sugar; 5.00 ml Dijon mustard; salt and freshly ground black pepper

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

8.00	leeks — trimmed
450.00 ml	stock — vegetable
150.00 ml	vinegar — tarragon
150.00 ml	fresh chillies — 573
1.00	red pepper — finely chopped
1.00	green pepper — finely chopped
5.00 ml	sugar
5.00 ml	Dijon mustard
	salt and freshly ground black pepper

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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.