4 ea Markon First Crop Trimmed Leeks, rinsed thoroughly
1 c Vegetable Stock
1 c. à thé de sel casher
¼ c. à thé de poivre noir
1 tbsp Ready-Set-Serve Lemon Juice
¼ c Peas, steamed
¼ c Pea Tendrils
¼ c Pea Tendrils 4 tsp Caviar
Edible Petals and Herbs, to garnish
Préparation
Heat two tablespoons of oil in a large skillet. Cook leeks for five minutes, turning to prevent burning. Add stock and cover, braising leeks on medium-low heat for ten more minutes.
Drain leeks. Brush with remaining two tablespoons of oil; sprinkle with salt and pepper.
Heat grill and place leeks on it, cut side down. Cook until surface starts to char, approximately five minutes.
Carefully toss all in a bowl with lemon juice.
To serve, arrange equal portions of leeks. Top with one teaspoon of peas, tendrils, and caviar each.
French 
English 
