Martha Stewart * Martha Stewart Living
www.marthastewart.com
Launched in 1991, Martha Stewart Living is a distinguished magazine that inspires more than two million gardeners and cooks across the United States. Its monthly issues contain in-depth gardening and cooking articles that motivate us to try new vegetables and flowers in our gardens and ingenious, fresh recipes in our kitchens. Kindling our own desires for natural beauty and personal creativity in our everyday lives, Ms. Stewart and her fine staff offer us great ideas and practical tips on how to do just that.This tantalizing recipe is wonderful paired with pecan-crusted chicken breasts and crusty sourdough baguettes while dining al fresco.
4 medium leeks, halved
lengthwise, well-washed
1 1/2 cups homemade or low
sodium, commercial
chicken stock
2 sprigs fresh tarragon
1 teaspoon unsalted butter
2 tablespoons Champagne
vinegar
2 tablespoons Dijon
mustard
1/2 cup extra-virgin olive oil
Coarse salt and freshly
ground pepper
Chopped fresh herbs,
such as parsley, chervil
and tarragon for garnish
www.marthastewart.com
Launched in 1991, Martha Stewart Living is a distinguished magazine that inspires more than two million gardeners and cooks across the United States. Its monthly issues contain in-depth gardening and cooking articles that motivate us to try new vegetables and flowers in our gardens and ingenious, fresh recipes in our kitchens. Kindling our own desires for natural beauty and personal creativity in our everyday lives, Ms. Stewart and her fine staff offer us great ideas and practical tips on how to do just that.This tantalizing recipe is wonderful paired with pecan-crusted chicken breasts and crusty sourdough baguettes while dining al fresco.
Leeks Vinaigrette
Place leeks, cut-side up, in one layer in a large, straight-sided skillet.
Add chicken stock and tarragon and bring to a boil. Add butter, reduce the
heat to medium and simmer. Cook until leeks are tender when pierced with the
tip of a knife, 10 to 12 minutes. Carefully remove leeks from the skillet
and place on a platter; set aside. Strain cooking liquid through a fine mesh
sieve. Measure 1/4 cup liquid and set aside. Reserve remaining liquid for
another use or discard.
In a small bowl, whisk together vinegar and mustard. Add oil gradually
while whisking constantly. Whisk in reserved liquid. Season with salt and
pepper. Spoon over leeks. Garnish with chopped herbs. The leeks may be
served hot or chilled. Serves 4.
Recipe Seeds: Leeks
