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8 medium leeks, cleaned (whites only)
1/4 cup currants
1/3 cup tarragon vinegar
2 tbsp. French olive oil
salt and pepper
Blanch leeks uncovered in boiling salted water until tender, about 10 minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste with salt and pepper.
Allow to sit at room temperature until serving time, to season.
1/4 cup currants
1/3 cup tarragon vinegar
2 tbsp. French olive oil
salt and pepper
Blanch leeks uncovered in boiling salted water until tender, about 10 minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste with salt and pepper.
Allow to sit at room temperature until serving time, to season.