Braised Leeks with Tomato Vinaigrette
For the Leeks:
4 leeks, trimmed, cleaned, and cut in half lengthwise
2 Tablespoons olive oil
Salt and pepper
1 cup chicken stock
For the Tomato Vinaigrette:
1 large tomato, peeled and chopped
2 Tablespoons of white wine vinegar
1/2 cup olive oil
Salt and pepper
2 Tablespoons of Fresh Basil chiffonade
For the leeks:
Brown the leeks, cut side down in a flame proof casserole.
Turn the leeks over and season with the salt and pepper.
Pour the chicken stock over the leeks and braise in a preheated 350 degree oven for 25 to 30 minutes.
Remove the leeks from the oven and let come to room temperature.
For the vinaigrette:
Combine all of the ingredients and let sit 1/2 hour before using.
To serve:
Place the leeks on a bed of salad greens and spoon the tomato vinaigrette over the leeks.