Recipe - Greek Leeks Vinaigrette

4 Leeks
1 Green onion; minced
One fourth cup Fresh lemon juice
2 teaspoon Dijon mustard
One half teaspoon Sugar
Freshground pepper; to
taste
1 tablespoon Fresh mint; chopped
One fourth cup Olive oil
One half cup Tomato; minced
12 Or more Greek olives
Mint sprigs for garnish

From: Bulldogfla Bulldogfla@aol.com
An elegant cooked salad to be made in advance, these leeks go well with any
Mediterranean dish, such as LambStuffed Eggplant or ricotta lasagne.
Cut off the roots, leaving a thin piece of the hard root end to hold the
leeks together, and trim the tops so that only 1 inch of the green leaves
remain. Cut the leeks lengthwise into halves. Wash the leeks well, making
sure to remove all the hidden dirt. Steam until crisply tender, about 8 to
10 minutes. When done, remove from pot and dry thoroughly.

Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and
chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow,
steady stream.

Arrange the warm leeks in single layer on a serving platter. Pour the
vinaigrette over all parts. Sprinkle the minced tomato and olives on top.
Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh
mint sprigs.

Posted to recipeludigest by jeryder@juno.com on Mar 21, 1998