Leeks In Vinaigrette
Description
This Mediterranean sauce features Leek; =or. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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1/2 c Olive oil 2 tb Dijon mustard (recipe) 1/4 c Red wine vinegar 1/4 ts Salt 1/4 ts Ground black pepper 2 Shallots, finely chopped 1 tb Chopped fresh parsley Trim the root ends from the leeks, leaving the bases intact.
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Trim the tops of the leeks to a uniform length.
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If you are using very young leeks, the green tops are nice and tender and only 1 inch need be trimmed.
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The upper greens of mature leeks tend to be tough and stringy, and all but 2 or 3 inches should be removed.
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Place the leeks on a steamer rack and set over gently boiling water.
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Cover and steam the leeks until tender, about 10 minutes for young leeks, and up to 20 minutes for medium-sized leeks and quartered large leeks.
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While the leeks are steaming, make the dressing.
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Place the olive oil in a small bowl.
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Add the mustard and beat together until the oil thickens.
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Add the vinegar, salt, pepper, and shallots.
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Set aside.
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Arrange the warm leeks on a serving platter.
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Pour the dressing kover them and turn them gently to coat evenly.
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Sprinkle with the parsley.
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I like the leeks best when they are served slightly warm or at room temperature, but they may also be made ahead and served chilled
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 183.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 120.0mg5%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 5.4g22%
- Sugars 15.0g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, leek, leeks, mediterranean, sauce, steaming, title, vegan, vegetables, vinaigrette
