Leeks with Tangy Vinaigrette Recipe


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Type: Leeks with Tangy Vinaigrette Free Cooking Recipe – Vegeterian

You got to try this!

Ingredients / Directions
1 cup(s) 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 teaspoon olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1 clove garlic
minced
Freshly ground black pepper 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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