The great French bistro classic: whole boiled leeks, carefully drained, then served warm with a mustard vinaigrette.
Ingredients
- 8 pieces Fresh leeks
- 2 tbsp Dijon mustard
- 2 tbsp Red wine vinegar
- 6 tbsp Sunflower oil
- to taste Fine salt
- to taste Black pepper
Method
- Trim the roots off the leeks, keeping the base intact so the leaves stay attached. Remove the dark green part and any damaged outer leaves.
- Score the top of each leek lengthwise, without going all the way to the base. Gently separate the leaves and wash them thoroughly under cold running water to remove all traces of dirt.
- Bring a large pot of generously salted water to a simmer. Submerge the leeks in the water and maintain an even simmer, without a hard boil, until the tip of a knife easily pierces the white part.
- Remove the leeks with a slotted spoon, being careful not to break them. Arrange them parallel in a colander, white side down, and let them drain thoroughly. Press very lightly with the back of a spoon if water remains between the leaves, without crushing the leeks.
- Put the Dijon mustard in a bowl. Add the red wine vinegar, salt, and pepper, then whisk until the salt dissolves.
- Gradually pour in the sunflower oil while whisking to obtain a smooth, slightly emulsified vinaigrette. Taste and adjust the seasoning.
- Arrange the still-warm leeks on a serving platter, well-aligned and not overlapping. Spoon the mustard vinaigrette over their entire length.
- Let the leeks briefly soak up the vinaigrette, then serve warm or at room temperature.
Nutrition
Per serving
- Energy
- 299.6 kcal
- Protein
- 4.85 g
- Carbohydrate
- 21.73 g
- Fat
- 23.72 g
- Fibre
- 5.6 g
- Calcium
- 161.77 mg
- Iron
- 4.76 mg
- Magnesium
- 62.03 mg
