Recipe by Lynn Johnson
Make 1 1/2 cups
I was wondering if you could use leeks in a salad dressing, and this is what google found for me! Funny because it says specifically good for strong flavored salad greens, perfect for the arugula and radicchio!
1/2 cup Olive Oil
3 TB White Wine Vinegar
3 TB fresh Lemon Juice
1 medium Leek, white part only, cleaned and finely chopped
1 Egg
1 TB chopped Shallot
1 TB Dijon style Mustard
1 tsp dried Tarragon, crumbled
1/4 tsp Salt
1/8 tsp freshly ground Black Pepper
Whisk in bowl. Chill for several hour before serving