Sherry Leek Vinaigrette

4 Cups Leeks

3 Ea. Lemons, zest only

3 Cups Olive oil

1 Ea. Red Onion

1 1/2 Cups Sherry vinegar

1 Tblsp. Dry mustard

1 Bunch Parsley

Salt and pepper to taste.

Caramelize leeks. Add zest. Combine dry mustard and vinegar, add to leeks. Simmer. Place red onions in a bowl, pour hot liquid over onions, cool slightly. Whisk in olive oil. Season and finish with parsley.

 

Visit the People's Cam! A web camera aimed at a monitor
running a text screensaver which YOU control!

Back to the main list of recipes

Home