LKS: Leeks w/Olive Oil and Vinegar
Source of Recipe
Kitty Morse
4 slender leeks -- (up to 5)
1 tablespoon white wine vinegar
1 teaspoon mustard seeds -- toasted
2 tablespoons olive oil
salt
black pepper -- freshly ground to
-- taste
3 sprigs dill
Trim leeks and rinse under running water. In a saucepan, bring water to a boil. Cook leeks until very soft about 10 to 15 minutes. Drain and place in a serving dish.
Using a mortar and pestle or electric spice grinder, finely grind mustard seeds.
In a small bowl, blend vinegar and mustard seeds. Slowly whisk in olive oil. Season with salt and pepper. Spoon
dressing over leeks and garnish with dill.
Makes 4 servings
Source: Kitty Morse
Recipe from the collection of Judi Mae Phelps.
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