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Poireaux Salad



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Poireaux Salad

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Blanch leeks uncovered in boiling salted water until tender, about 10
minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste
with salt and pepper. Allow to sit at room temperature until serving time,
to season.

CHE

MONTROSE, HOUSTON

WINE:CHATEAU MOLLIN 1979.

Ingredients:

8 Meduim leeks; cleaned (white
-part only)
1/4 c Currants
1/3 c Tarragon vinegar
2 tb French olive oil
Salt and pepper

Serves:

4 Servings

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