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Braised in a piquant blend of red wine vinegar, olive oil, and herbs, and then chilled, these leeks are a fine make-ahead Parisian side dish.

David Rosengarten
Recipe by Cooking Light May 2005

Gallery

Jan Smith

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise to within 1 inch of bulb end, and rinse with cold water. Arrange the leeks in a single layer in the bottom on a 9-inch pie plate.

  • Combine water and next 6 ingredients (through cinnamon) in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, and bake at 400° for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks; reserve cooking liquid. Cool leeks to room temperature. Cover and chill 2 hours.

  • Place the cooking liquid in a small saucepan; bring to a boil. Remove from heat; strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.

  • Place 2 leek halves on each of 4 small plates; top each serving with 1/4 cup tomato and 1 1/2 teaspoons of olives. Drizzle 1 tablespoon reserved liquid over each serving, and divide cheese evenly among plates. Sprinkle evenly with chopped marjoram and chopped oregano.

Nutrition Facts

114 calories; calories from fat 28%; fat 3.6g; saturated fat 1.3g; mono fat 1.5g; poly fat 0.5g; protein 3.2g; carbohydrates 19g; fiber 2.7g; cholesterol 6mg; iron 3mg; sodium 439mg; calcium 116mg.
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