Leeks With Tangy Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. Pour stock into a large skillet, add bay leaf, and bring to a simmer.
2. Add leeks, cover and simmer until tender, about 9 to 10 minutes.
3. Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
4. In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
5. Sprinkle over leeks, then serve warm or chilled.
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