Recipe by Member #610488
Simple salad or side dish when leeks are in season. Recipe is from the kitchens of the Hotel Roche Corneille, Dinard, France.
Top Review by Stardumpling
This was really delicious. I didn't have the string to tie them, so the presentation was lacking, but the flavor made up for it! I listened to Elmotoo's advice and cooked it a little less than advised. This was quick and easy. I heated up a Boca patty with a little bit of Braggs and dipped it in the extra vinaigrette. It was a great combo for a simple vegan meal. The flavors were simple and the meal was light: perfect for an after workout dinner.
- 12 leeks
- 1⁄4 cup olive oil
- 4 teaspoons vinegar, your choice
- salt, to taste
- black pepper, fresh ground, to taste
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dry mustard
Directions See How It's Made
- Clean the leeks; cut off most of the green parts and wash leeks very thoroughly, split if necessary, under cold running water. If they are large, do split them lengthwise; each piece should be about the size of a large stalk of asparagus.
- Tie them into bundles in two places, put them in boiling salted water just to cover, and cook them slowly for 25 minutes, or until they are tender but not limp.
- Drain them well.
- The leeks may be presented in a serving dish or arranged on individual plates.
- Make your vinaigrette in a bowl with the remaining ingredients, and whisk the dressing well until it is almost opaque, or emulsified, and pour it over the leeks.