Leek Tartare Appetizer

I found this great recipe for a wonderful appetizer. After a few modifications, I had a great recipe with no-fat (except for the bread, which can also be substituted with celery or  jicama for a completely fat free appetizer)

4 leeks

1 shallot, minced

¼ cup olive oil

2 tbs. red wine vinegar

1 tbs. Dijon mustard

1 tbs. fat free mayonnaise

2 tbs. Splenda

1 tsp. grated ginger

2 tbs. minced chives

3 drops Tabasco or other hot sauce

Pinch of salt

Black pepper to taste

 
Bring steamer water to boiling

Cut off the green tops and discard.

Cut off roots and discard

Cut leeks in slices 1 ½ -2 cups

Rinse any soil from the leeks

Steam leek slices until bright and translucent (8-10 minutes)

 Line a baking sheet with paper towels

Spread steamed leek slices on paper towels and refrigerate 15-20 min. until cooled.

Chop and wring out excess water in a paper towel or cheesecloth.

Combine leeks, shallot and olive oil in a bowl.  Stir in the vinegar, mayo, mustard and Splenda. Add chives, ginger, Hot sauce. Mix well. Taste and adjust to your liking.

 
Serve at room temperate with baguette or sour-dough slices.

Can also be served warm under a chicken breast or fish fillet.