Leeks with Vinagrette

Cut off dark green tops of 3 or 4 large leeks. Trim roots off white part. Peel off outer tough layer. Boil at low boil for 10 to 15 minutes until soft. Rinse in cold water and drain well. Cut leeks lenthwise into quarter pieces retaining the shape. Place on
serving platter. Pour vinagrette (1/4 cup olive oil, 1 T. of cider or wine vinegar, salt, pepper and pinch of sugar,
whip until emulsified) or other dressing over it. Chill completely. Serve.

Sharon Bancroft © 1999