Leeks With Tangy Vinaigrette

• Ready In: 25 mins
• Serves: 4

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
• 1⁄2 teaspoon dried tarragon
• 1⁄2 teaspoon dried basil
• 1  clove garlic, minced
•  fresh ground black pepper

Directions

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.