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Leeks with Tarragon Vinaigrette
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 6 | leeks |
| 2 cups | water |
| 1 tsp | chicken-flavored bouillon granules |
| 1/8 tsp | freshly ground black pepper |
| 2 Tbs | tarragon vinegar |
| 1 Tbs | choppped fresh parsley |
| 1 Tbs | Italian salad dressing |
| 1/4 tsp | dried whole tarragon |
1 Remove roots, touch outer leaves & tops from leeks, leaving 2 inches of dar leaves. Split leeks in half lenghtwise to within 1 inch of bulb end. Set aside
2 Combine water, bouillon granules & pepper in a large heavy skillet. Bring to a boil. Add leeks. Cover, reduce heat & simmer 10 minutes or just until tender. Drain. Place leeks on a serving platter.
3 Combine vinegar & remaining ingredients, stirring well. Pour over leeks. Serve immediately.
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