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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 8 |
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I can't remember where I got this recipe, but it is one I like to use, especially in the summertime. It is easy to make-ahead, and it goes well with any Mediterranean dish. Prep time includes sitting for 2 hours. Ingredients:
4 leeks |
1 green onion, minced |
1/4 cup fresh lemon juice |
2 teaspoons dijon mustard |
1/2 teaspoon sugar |
1/8 black pepper, freshly ground (or to taste) |
1 tablespoon fresh mint, chopped |
1/4 cup olive oil |
1/2 cup tomato, diced |
12 greek olives |
mint sprig (to garnish) |
Directions:
1. Cut roots off leeks, leaving a thin piece of the hard root end to hold the leeks together.
2. Trim the tops, leaving 1-inch of green leaves.
3. Cut leeks lengthwise into halves.
4. Wash very well, so that no dirt remains.
5. Steam until crisply tender, about 8-10 minutes.
6. Remove from pot and dry thoroughly.
7. Combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small bowl.
8. Gradually whisk in olive oil in a slow, steady stream.
9. Arrange warm leeks in a single layer on a serving platter.
10. Pour vinaigrette over all parts.
11. Sprinkle the diced tomatoes and olives on top.
12. Leave at room temperature for 1-2 hours.
13. Garnish with fresh mint, and serve.
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