Recipe - Leek And Shrimp Salad

12 md Leeks;white part only
1 qt Chicken stock; canned or
homemade
6 lg Lettuce leaves; washed,
dried; & crisped
12 ounce Mall Bay shrimp; cooked
1 Whole pimiento; canned, cut
lengthwise into 24 julienne
strips

VINAIGRETTE DRESSING
1 tablespoon Minced pimento
1 tablespoon Minced onion
One half Dill pickle; minced
1 One half teaspoon Capers
1 teaspoon Salt

VINAIGTETTE DRESSING
One half teaspoon Dijon mustard
3 teaspoon Fresh lemon juice
6 teaspoon Red wine vinegar
1 tablespoon Minced parsley
1 cup Olive oil

1. Clean the leeks & wash thoroughly. Place in a pot of boiling chicken
stock to cover & simmer gently until tender, 45 to 60 minutes. Transfer
leeks to an ice bath to cool. Save leek flavored chicken stock for another
use. Remove the leeks from the ice bath when cool. Place in a dish.

2. Pour about One half of the Vinaigrette Dress ING over the leeks & refrigerate
24 to 48 hours before serving.

3. To serve, arrange 2 leeks per person on a lettuce leaf on a chilled
plate. Mound the shrimp in the center & drape with 4 pimento slices.

4. Combine vinaigrette marinade with reserved dressing. Pour over entire
salad. Vinaigrette Dressing: Combine all ingredients & blend well. Use
about One half of the VINAIGRETTE to marinate the leeks. Reserve the remaining
VINAIGRETTE for dressing the salad.

DEVEREAUX

W & S TEMPLE STS. SALT LAKE CITY

WINE: ACACIA CHARDONNAY

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.