| Moroccan Leek Salad
2 pounds of leeks
1/4 cup of oil
1/2 teaspoon of white pepper
Juice of 1 lemon (or 1/4 c. vinegar)
3-4 cloves fresh garlic, crushed
1 teaspoon of mustard (preferably French style Dijon)
Salt to taste |
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Cut off tops of leeks. Cut lengthwise, halves or quarters. Soak to remove all dirt. Boil in salted water about 5-10 minutes. Drain and cool. Mix sauce of lemon juice, pepper, garlic, mustard and oil. Slice up leeks to any size you want. Stir sauce into leeks. Add salt to taste, if necessary. Serves 4. |
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