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Leeks
Leeks and tomatoes vinaigrette
Author:
Les Cultures de chez nous
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Preparation
5
Baking
Portions
2
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 leek
25 ml (2 tablespoons) of water
1 chopped small tomato
25 ml (2 tablespoons) of bottled vinaigrette
Green lettuce's leaves
15 ml (1 tablespoon) of finely chopped fresh parsley
Salt and pepper
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Leeks and tomatoes vinaigrette
From
Dec 23
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Jan 01
Preparation
Remove roots and hard parts of each leek. Wash well to remove dirts. Slice into sections of 2 to 3 iches (5 to 8 cm) of lenght. Set an microwave safe shallow plate and enough large to set leeks on one layer.
Spray water, cover and cook in microwave at high power for 3 to 4 minutes or until its crispy-tender. Drain right away, slice in two on its lenght and set back in the plate.
Spread chopped tomato and pour vinaigrette over it all. Refrigerate. Set leeks over a dich covered with lettuce. Spray parsley and pepper up to taste.
Chef's notes
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