Leek Salad, Lady Victoria Weymss

• 16 very thin leeks
• 2 tablespoons salad oil
• 12 teaspoon mustard
• salt & pepper
• 1 teaspoon vinegar
• 12 teaspoon sugar
• 18 teaspoon tarragon

1. First wash the leeks, trim them, and tie in bundles of four.
2. Place the bundles in boiling salted water and cook until tender.
3. Remove from the water and drain well.
4. DRESSING:.
5. Blend together all of the dressing ingredients and whisk well.
6. To serve untie the bundles and place one of them on each serving plate, then add a little dressing to each.

leeks, salad oil, mustard, salt, vinegar, sugar, tarragon

Taken from www.food.com/recipe/leek-salad-lady-victoria-weymss-401675 (may not work)