Ingredients: 1 tablespoon sherry vinegar 1 tablespoons plus 1 teaspoon olive oil Salt and freshly ground black pepper 1 large red bell pepper, roasted, peeled, seeded, and cut into julienne 1 shallot, minced 1 clove garlic, minced 1 tablespoon minced fresh flat-leaf parsley 1 sprig fresh rosemary, chopped 1 sprig fresh thyme, chopped 8 large leeks, white parts only, well-washed and trimmed Directions:1. In a cup, whisk together the vinegar and 1 tablespoons of the oil. Season with the salt and pepper. 2. In a small bowl, combine the red peppers, shallots, garlic, parsley, rosemary, thyme, and the remaining 1 teaspoon oil. Season with the salt and the pepper. Toss to combine. 3. Place the leeks in a medium saucepan. Add cold water to cover by about 1". Add a pinch of salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes, or until the leeks are tender when pierced with a knife. Drain and place the leeks, in a single layer, on a wire rack to drain and cool. 4. When the leeks are well-drained and at room temperature, cut them in half lengthwise and place in a shallow bowl. Add the vinegar mixture and carefully toss to coat. 5. Place 4 leek halves in a crisscross pattern on each of 4 chilled salad plates. Sprinkle an equal portion of the red-pepper mixture over each plate. |