Leeks In Vinaigrette Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
12 medium: Leek, =or
1/2 cup: Olive oil,
2 tbsp: Dijon mustard, recipe
1/4 cup: Red wine vinegar,
1/4 tsp: Salt,
1/4 tsp: Ground black pepper,
2: Shallots, finely chopped
1 tbsp: Chopped fresh parsley,
Directions:
Trim the root ends from the leeks, leaving the bases intact. Trim
the tops of the leeks to a uniform length. If you are using very
young leeks, the green tops are nice and tender and only 1 inch need
be trimmed. The upper greens of mature leeks tend to be tough and
stringy, and all but 2 or 3 inches should be removed.
Place the leeks on a steamer rack and set over gently boiling water.
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.
While the leeks are steaming, make the dressing. Place the olive oil
in a small bowl. Add the mustard and beat together until the oil
thickens. Add the vinegar, salt, pepper, and shallots. Set aside.
Arrange the warm leeks on a serving platter. Pour the dressing
kover them and turn them gently to coat evenly. Sprinkle with the
parsley.
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.
Serves 4.
Source from luhu.jp
the tops of the leeks to a uniform length. If you are using very
young leeks, the green tops are nice and tender and only 1 inch need
be trimmed. The upper greens of mature leeks tend to be tough and
stringy, and all but 2 or 3 inches should be removed.
Place the leeks on a steamer rack and set over gently boiling water.
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.
While the leeks are steaming, make the dressing. Place the olive oil
in a small bowl. Add the mustard and beat together until the oil
thickens. Add the vinegar, salt, pepper, and shallots. Set aside.
Arrange the warm leeks on a serving platter. Pour the dressing
kover them and turn them gently to coat evenly. Sprinkle with the
parsley.
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.
Serves 4.
Source from luhu.jp