In this French recipe, leeks are steamed until crunchy-tender and tossed with a Dijon-wine vinegar-olive oil vinaigrette to make a healthy salad that pairs perfectly with either roast chicken or grilled steaks. This is a perfect simple lunch for meatless Mondays. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Leeks In Vinaigrette Leeks In Vinaigrette Recipe | PT30M Serves 4 Ingredients: 0.5 Cup Extra Virgin Olive Oil 12 Medium Leeks 2 Tablespoons Dijon Mustard 0.25 Cup Red Wine Vinegar 2 Shallots 0.25 Teaspoon Salt & Freshly Ground Black Pepper 1 Tablespoon Fresh Parsley Arrange steamer rack over a pan of gently boiling water and steam leeks, covered for about 10 minutes for baby leeks, and up to 20 minutes for larger varities. In a small bowl, combine olive oil and mustard and beat until emulsified. Add vinegar, shallot, salt & black pepper and whisk until well combined. Transfer the steamed leeks to a serving platter, and drizzle the dressing over. Season with a garnish of minced parsley.

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