Leeks Vinaigrette

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 217

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

9 years ago

★ ★ ★ ★ ★ 5/5

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This was really good for a minimal amount of work. I served it as a starter. The leeks did not marinate ovenight, but they were still good.

Tying the split leeks together with a string was quite a nice trick. I had a long "tail" which made it easy to lift the whole bundle from the boiling water.

A very nice first course for a company meal. Or maybe on a picnic.

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