Leeks With Tangy Vinaigrette

• 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

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.

chicken stock, bay leaf, yellow peppers, lemon, olive oil, tarragon, basil, clove garlic, fresh ground black pepper

Taken from www.food.com/recipe/leeks-with-tangy-vinaigrette-29838 (may not work)