Leeks With Tangy Vinaigrette Recipe
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
Directions:
- 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.