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