Name: Perseids Leek Vinaigrette Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup Olive Oil; 1 tbs White Wine Vinegar; 1 tbs Dijon Mustard; 1 tsp Honey; 0.5 tsp Salt; 0.25 tsp Black Pepper; 2 medium Leeks; 4 cups Water; 1 tsp Salt

Appointed with embroidered Italian silk walls, chandeliers, and French doors providing views of Harbor East Waterfront, the Palm Room accommodates up to 16 guests for cocktail hour with seated dinner and up to 24 guests for a seated dinner.

The Palm Room

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a medium bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Set aside.

Make the Vinaigrette

Trim the roots and dark green tops off the leeks, leaving the white and light green parts. Slice them lengthwise and rinse under cold water to remove any dirt or sand.

Prepare the Leeks

In a large pot, bring water to a boil and add 1 tsp of salt. Add the prepared leeks and cook for about 5-7 minutes until tender. Drain and set aside to cool.

Cook the Leeks

Once the leeks are cool, slice them into bite-sized pieces and toss them with the vinaigrette in a bowl. Serve as a side dish or salad topping.

Combine and Serve

Olive Oil

White Wine Vinegar

Dijon Mustard

Honey

Salt

Black Pepper

Leeks

Water