Leeks

Leeks with vinaigrette

Name: Leeks with vinaigrette
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Entrées
Ingredients: 8 Les Cultures de chez nous mini leeks; 15 ml (1 tablespoon) of Dijon's mustard; 2 peeled and chopped shallots; 15 ml (1 tablespoon) of finely chopped fresh parsley; 45 ml (3 tablespoons) of red wine vinegar; 135 ml (9 tablespoons) of olive oil; Salt and pepper; Lemon juice up to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 15

Portions 4

Freezing No

Ingredients Preparation

Ingredients

8 Les Cultures de chez nous mini leeks
15 ml (1 tablespoon) of Dijon's mustard
2 peeled and chopped shallots
15 ml (1 tablespoon) of finely chopped fresh parsley
45 ml (3 tablespoons) of red wine vinegar
135 ml (9 tablespoons) of olive oil
Salt and pepper
Lemon juice up to taste

Preparation

Side-by-side mode

Cook leeks into salted boiling water for 5 minutes or until tenders. Set under cold water to stop the cooking. Drain well and pour in a large sieve. (Drain over paper towels if needed.)
In a bowl, mix with a whisk mustard, shallots, parsley, vinegar, salt and pepper. While still whisking, add a bit of oil. Season well and add lemon juice. Serve leeks warm or cold with the vinaigrette.