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Leeks Vinaigrette
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2004
Ingredients
8 - salt
- sauce gribiche
Method
Prep
Cut the leeks just where the color turns from white to green. Trim off the roots, as close to the ends as possible. Cut each leek down the middle (the long way) almost to the root. Float the leeks in cold water and rinse well to remove all grit and dirt. Now do it again.
Cook
Make two bunches of fou