Leek Salad with Basil-Orange Vinaigrette - Cincinnati News, FOX19-WXIX TV

Leek Salad with Basil-Orange Vinaigrette

Leek Salad with Basil-Orange Vinaigrette

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  • 2 to 3 medium leeks
  • 1/2 medium red, yellow, or green bell pepper\
  • 1 tablespoon olive oil (extra virgin), canola or corn oil
  • 1 tablespoon finely chopped fresh basil or 1/2 teaspoon dried basil, crumbled
  • 1 teaspoon Dijon mustard
  • 4 large lettuce leaves, such as red leaf

Remove the ends of the leeks right where they join the white bulbs. Remove all but about 1 inch of the green tops. Slice the leeks about ½ inch think. Put the pieces in a large bowl of cool water, rinsing thoroughly to remove all the traces of dirt. In a small saucepan, cook the leeks in a small amount of boiling water for 5 minutes. Pour into a colander and drain well. Let cool.

Chop the bell pepper and put in a medium bowl. When the leeks are cool, toss them with the bell pepper.

Put the dressing ingredients in a screw-top jar. Cover and shake until well combined. Pour over the leek mixture, tossing to coat. Cover and chill for 1 to 24 hours, tossing occasionally. Serve on lettuce leaves.


 

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