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.
RecipeSavants.comIn 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, RecipesVegetablesEuropeanLeeks In VinaigrettePT30MServes 4
Ingredients:
0.5 Cup Extra Virgin Olive Oil12 Medium Leeks2 Tablespoons Dijon Mustard0.25 Cup Red Wine Vinegar2 Shallots0.25 Teaspoon Salt & Freshly Ground Black Pepper1 Tablespoon Fresh ParsleyArrange 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.