Greek Lemon Baste for Chicken
INGREDIENTS:
4 Leeks
1 Green onion; minced
1/4 c Fresh lemon juice
2 ts Dijon mustard
1/2 ts Sugar
Fresh-ground pepper; to
-taste
1 tb Fresh mint; chopped
1/4 c Olive oil
1/2 c Tomato; diced
12 Or more Greek olives
Mint sprigs for garnish
4 Leeks
1 Green onion; minced
1/4 c Fresh lemon juice
2 ts Dijon mustard
1/2 ts Sugar
Fresh-ground pepper; to
-taste
1 tb Fresh mint; chopped
1/4 c Olive oil
1/2 c Tomato; diced
12 Or more Greek olives
Mint sprigs for garnish
Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow, steady stream.
Arrange the warm leeks in single layer on a serving platter. Pour the vinaigrette over all parts. Sprinkle the diced tomato and olives on top. Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh mint sprigs.