Leeks make a great salad, especially in this mustard vinaigrette. Learn how to cook leeks with a recipe that's great warm or at room temp. Chop cooked leeks and toss with mustard vinaigrette, serve on toast, or as a side dish, or with a French charcuterie board. Leek recipe by Deborah Madison. The mustard vinaigrette can be used on grilled or broiled vegetables. Ingredients below or at [ Ссылка ]
LEEKS IN MUSTARD VINAIGRETTE
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by Deborah Madison
**Ingredients:**
6 to 8 leeks, including an inch of the pale greens
Aromatics: 1 bay leaf, 5 parsley sprigs, 4 thyme sprigs
1 large carrot, thinly sliced
1 celery rib, thinly sliced
**Mustard Vinaigrette **
2 tablespoons aged red wine vinegar, sherry vinegar, or fresh lemon juice
2 shallots, finely diced
1 clove garlic
1/4 teaspoon sea salt
1 tablespoon Dijon mustard
2 tablespoons creme fraiche or sour cream
1/3 cup olive oil
freshly milled pepper
2 tablespoons snipped chives
1 tablespoon chopped parsley
3 tablespoons capers, rinsed
Cook time: 20-25 minutes
Recipe summary: Put cleaned and cut leeks in large skillet in a single layer and cover with water. Bring to a boil, then reduce heat to a simmer until tender when pierced w/ a knife. About 20-25 minutes. Stir together remaining ingredients until emulsified.
Bossa Antigua Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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