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Leeks in Vinaigrette
Poireaux à la Vinaigrette
- Servings:
4 or 6
- Difficulty
Easy
Published 1974
Ingredients
3 pounds
Method
See instructions for paring and cleaning leeks. Use only the white and very light-green parts of the leeks. Tie them into bundles as for asparagus, plunge them into salted, boiling water, and cook, covered, at a simmer for about ten minutes or until they are only just done, the flesh offering but the slightest resistance to the point of a small sharp knif
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