Leeks in Vinaigrette
Serves 6 people
500g small, thin leeks, washed and trimmed
6 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons balsamic or wine vinegar
2 cloves of garlic, crushed
Sea salt and ground black pepper
Cook – or steam - the leeks until tender but still firm. Place in serving dish and allow to cool.
Mix the vinaigrette ingredients and pour over the leeks. Allow to marinade for a short while before serving with crusty bread as a tapas or as part of a salad.
Source: Allyson Biggs
500g small, thin leeks, washed and trimmed
6 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons balsamic or wine vinegar
2 cloves of garlic, crushed
Sea salt and ground black pepper
Cook – or steam - the leeks until tender but still firm. Place in serving dish and allow to cool.
Mix the vinaigrette ingredients and pour over the leeks. Allow to marinade for a short while before serving with crusty bread as a tapas or as part of a salad.
Source: Allyson Biggs