Back

Leeks Vinaigrette

Print

Ingredients

Ingredients: 3 leeks cut into strips lengthwise, (white and light green parts only)

1/4 c. olive oil

1 T. red wine vinegar

1 T. Dijon mustard

1/4 t. ground mustard

1/4 t. sea salt

1/4 t. cracked black pepper

Directions

Clean leeks by filling your sink with water and soaking the sliced leeks for a couple of minutes (leeks will float, but dirt and grit will sink to the bottom).  Remove leeks with a slotted spoon, then drain dirty water.  Blanche leeks in boiling water for a couple of minutes until slightly tender.  Drain water from leeks then rinse leeks in very cold water for 1 minute.  Allow leeks to drain well. In a separate bowl combine olive oil, vinegar, Dijon mustard and dry seasonings, and stir well. Toss leeks and vinaigrette together in a bowl. Serve chilled.

Recipe courtesy of The Butcher Shoppe.