2 tsp. Sweet paprika

1 tsp. Dijon Mustard

1/2 tsp. Cayenne

1 1/4 tsp. Kosher Salt

3/4 C. EVOO

~ 1 tsp. Sugar

1/2 lb. Wild Leeks (Ramps), white part only, cleaned and trimmed

3 C. Watercress Sprigs

 

Combine vinegar, paprika, mustard, cayenne and 1/4 tsp. salt in a small bowl. Very slowly, whisk in olive oil; whisk in sugar to taste. Set aside. Fill a medium saucepan with water. Add remaining tsp. salt and bring to a boil. Add leeks and cook until just tender, 3 to 5 minutes. Drain, rinse with cold water and drain again. Place leeks in a medium bowl and toss with 1/4 C. vinaigrette. Marinate at room temperature for 2 to 3 hours. When ready to serve, drain dressing from leeks and whisk into reserved vinaigrette. Distribute watercress among 6 chilled plates. Arrange 6 to 8 leeks on top of each. Drizzle 2-3 T. of dressing on salad and around perimeter of plate.

 

 

Yield:

Calories:

Fat:

Fiber: