Title: Poached Leeks with Peppercorn Vinaigrette - Martha Stewar
Categories: Vegetable Breakfast Sauce
Yield: 4 Servings

2		Carrots
2		Stalk celery
4		Sprigs thyme
1/2	c	Loosely packed flat-leaf parsley, finely chopped, Plus 4 spr
1		Bay leaf
1	tb	Black peppercorns
8	sm	Slender leeks (about 2 lb)
		Salt
1	tb	Red-wine vinegar
2	tb	Fresh lemon juice
3	tb	Olive oil
2	tb	Pink peppercorns, slightly crushed
		Freshly ground pepper

1. Fill a large saucepan with water. Add carrots, celery, thyme, parsley sprigs, bay leaf, and black peppercorns. Bring to a boil, reduce heat, and simmer until liquid is flavorful, about 30 minutes. Meanwhile, cut off all dark-green tops and toots of leeks. Slice leeks in half lengthwise, leaving a little attached at root end to hold them together. Soak in cold water until free of sand. (If leeks are not sandy, leave whole.)

2. Return liquid to a boil, and add leeks and salt to taste. Cook gently until tender, 5 to 10 minutes. Remove leeks from liquid, and drain well.

3. In a small bowl, whisk together vinegar, lemon juice, and olive oil. Add chopped parsley and pink peppercorns. Season to taste with salt and pepper. Toss leeks with vinaigrette; arrange on a platter.

Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary

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