Leeks in vinaigrette Recipe

Home -> [Dressings, French, Vegetables, Vinaigrette, Western European] -> [Leeks in vinaigrette Recipe]

Leeks in vinaigrette

Artist:

Categories:

Dressings, French, Vegetables, Vinaigrette, Western European

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

Procedures:

1	Trim the root ends from the leeks, leaving the bases intact.
2	Trim the tops of the leeks to a uniform length.
3	If you are using very young leeks, the green tops are nice and tender and only 1 inch need be trimmed.
4	The upper greens of mature leeks tend to be tough and stringy, and all but 2 or 3 inches should be removed.
5	Place the leeks on a steamer rack and set over gently boiling water.
6	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.
7	While the leeks are steaming, make the dressing.
8	Place the olive oil in a small bowl.
9	Add the mustard and beat together until the oil thickens.
10	Add the vinegar, salt, pepper, and shallots.
11	Set aside.
12	Arrange the warm leeks on a serving platter.
13	Pour the dressing kover them and turn them gently to coat evenly.
14	Sprinkle with the parsley.
15	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.
16	Serves 4.