Prep 10 mins
Cook 25 mins
Simple salad or side dish when leeks are in season. Recipe is from the kitchens of the Hotel Roche Corneille, Dinard, France.
- 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
- 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.
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.
*I* thought the leeks were wayyy overcooked. Everyone else thought they were fine. THE PICKY ONE didn't eat much anyway. BUT the vinaigrette was fab & the dish overall was delicious. I adore leeks so I am likely to make this again. Made for My 3 Chefs. 6/08. I served this with Lavender Chicken Wrapped in Bacon & French Potato Salad.