Louisiana - The Pelican State, State flower: Southern Magnolia

1. Seafood Gumbo
2. Green Salad with Rmoulade Sauce
3. Oyster Pie
4. Red Beans and Rice
5. Leeks, Vinaigrette Hot
6. Creole Corn Bread
7. Sweet Potato - Pecan Pie

Leeks, Vinaigrette Hot - Serves 4 as a salad

8 firm, fresh leeks, each 1 to 1-½" diameter
½ cup Creole vinaigrette sauce (see below)

Cut off roots of leaks and strip of withered leaves. Line the leeks up and cut off enough of the green tops to make each leek 6 or 7 inches long. Then slit the green parts in half lengthwise. Stop within about ½" from the root ends. Carefully spread leaves apart and wash the leeks under cold running water to get rid of all sand.

Place the leeks in one or two layers in a heavy skillet or casserole just large enough to hold them flat. Pour in cold water to cover about 1 inch and bring to a boil over high heat. Reduce heat to low, cover pan partially and simmer for 10 minutes or until the leeks show only the slightest resistance when the bases are pierced with a fork.

With tongs, transfer the leeks to a double thickness of paper towels and let them drain for a minute or two. Arrange the leeks in a serving dish or deep platter and pour the Creole vinaigrette sauce over them. Cool to room temperature, then, refrigerate the leeks for at least 1 hour to chill thoroughly.

CREOLE VINAIGRETTE SAUCE:

2 Tbsp tarragon vinegar
1 Tsp paprika
½ tsp Creole mustard (Frank A. Von Der Haar, 4238 Magazine St., New Orleans, LA 70115)
¼ tsp cayenne
½ tsp salt
6 to 8 Tbsp olive oil

Combine vinegar, paprika, mustard, cayenne and salt in a deep bowl and whisk vigorously with a wire whisk to dissolve the salt. Whisking constantly dribble in the oil a few drops at a time until no more oil is absorbed.

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