See Also: Cooking Club · Vegetable Dishes
Creole Vinaigrette Leeks
From Dorothy McNett's recipes at www.dorothymcnett.com. These are wonderful served as a side dish to either gumbo or jambalaya.
4-6 leeks, about 1 1/2 inch in diameter
2 tablespoons white vinegar
1/2 teaspoon dried tarragon
1 teaspoon paprika
1/2 - 1 teaspoon brown mustard (New Orleans style prepared mustard)
1/2 teaspoon sea salt
6-8 tablespoons extra virgin olive oil
Cut off the roots of the leeks and remove any withered leaves. Trim off the tops of each leaving each one about 6 or 7 inches long. Slit each one lengthwise to about 1/2 inch of the root end. Wash under cold running water by gently spreading the leaves apart but keeping them intact at the root end. In a heavy bottomed frying pan big enough to hold the leeks out flat, heat just enough water to be about 1 inch in depth. Bring to a boil, quickly lay in the leeks. Cover. Reduce to low heat and simmer 5-6 minutes. Remove leeks to a paper towel lined baking sheet to pat them dry a bit. In meantime, in a glass measuring cup whisk together the vinegar, tarragon, paprika, brown mustard, and salt. Whisk in the olive oil. Arrange the leeks on a beautiful platter and drizzle with the dressing. These can be served right now, or they can marinate at room temperature or even chilled for serving.
Recipe created 2014-05-13.
