Leeks With Tangy Vinaigrette

Ingredients

• 1 cup chicken stock
• 1 bay leaf
• 1 lb leek
• trimmed
• cleaned
• and halved
• 1 yellow peppers or 1 red pepper
• cut into julienne strips
• 1 lemon
• juice and pulp of
• 2 teaspoons olive oil
• 12 teaspoon dried tarragon
• 12 teaspoon dried basil
• 1 clove garlic
• minced
• fresh ground black pepper

Instructions

1. Pour stock into a large skillet, add bay leaf, and bring to a simmer.
2. Add leeks, cover and simmer until tender, about 9 to 10 minutes.
3. Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
4. In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
5. Sprinkle over leeks, then serve warm or chilled.