Ingredients

Instructions

  1. Pour stock into a large skillet, add bay leaf, and bring to a simmer.
  2. Add leeks, cover and simmer until tender, about 9 to 10 minutes.
  3. Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
  4. In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
  5. Sprinkle over leeks, then serve warm or chilled.