Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c White wine vinegar or white
-vinegar
2/3 c Olive oil
1/2 c Minced parsley
1 tb Minced chives
1 tb Minced drained capers
1/2 ts Minced garlic or onion
Dry mustard, salt and pepper
-to taste
24 Leeks
Water
Salad greens

Method: Whisk vinegar, oil, parsley, chives, capers, garlic, mustard,
salt and pepper till well blended. Refrigerate.

Trim leeks, leaving about 2 inches of green tops and splitting leeks
to within 1/2 inch of root ends. Clean, leaving leeks whole. Bundle
into groups of three; lie each with string. Cover with water and
simmer, partially covered, till just tender. Drain and pat dry. Cover
with vinaigrette. Refrigerate several hours till very cold, spooning
vinai- grette over bundles several times. Arrange greens on chilled
individual salad plates. Drain leeks, reserving vinaigrette. Put a
bundle of leeks on each plate, remove strings and serve.
From: Sherree Johansson Date: 05-25-95 (159) Fido:
Cooking

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