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Leeks with Tangy Vinaigrette
Leeks with Tangy Vinaigrette
Ingredients| 1 cup chicken stock 1 bay leaf 1 pound leeks, trimmed, cleaned, and halved 1 yellow or red pepper, cut into julienne strips Juice and pulp of 1 lemon 2 tsp olive oil 1/2 tsp dried tarragon 1/2 tsp dried basil 1 clove garlic, minced Freshly ground black pepper |
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Pour stock into a large skillet, add bay leaf, and bring to a simmer. Add leeks, cover and simmer until tender, about 9-10 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.
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