Leeks With Tangy Vinaigrette

Name: Leeks With Tangy Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup chicken stock; 1 bay leaf; 1 lb leek, trimmed,cleaned,and halved; 1 yellow peppers or 1 red pepper, cut into julienne strips; 1 lemon, juice and pulp of; 2 teaspoons olive oil; 1/2 teaspoon dried tarragon; 1/2 teaspoon dried basil; 1 clove garlic, minced; fresh ground black pepper

Submitted by Dancer

Download

photo by woodland hues

Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

1 cup chicken stock
1 bay leaf
1 lb leek, trimmed,cleaned,and halved
1 yellow peppers or 1 red pepper, cut into julienne strips
1 lemon, juice and pulp of
2 teaspoons olive oil
¹⁄₂ teaspoon dried tarragon
¹⁄₂ teaspoon dried basil
1 clove garlic, minced
fresh ground black pepper

directions

Pour stock into a large skillet, add bay leaf, and bring to a simmer.
Add leeks, cover and simmer until tender, about 9 to 10 minutes.
Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
Sprinkle over leeks, then serve warm or chilled.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was a nice light-tasting and healthy way to prepare leeks. I served them hot, but I bet they would make a nice cold dish as well. I'm not sure if cooking them in broth made much of a difference, so another time I might just cook them normally and then put the dressing overtop. Thank you, Dancer for a new and delicious way to make leeks!

Paja9203
Enjoyed this lovely dish hot from the stove to complement baked fish fillets and rice. I used one each red and orange pepper, and added them to the leeks shortly before they were finished simmering, which brought them to that nice semi crisp state. This is a tasty veggie dish, with a great vinaigrette to finish it off.

woodland hues