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Gallery Leeks with Mustard Vinaigrette Recipe Summary Servings: 4
Ingredients Ingredient Checklist 6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well 2 tablespoons Dijon mustard 2 tablespoons red-wine vinegar 2 cloves garlic, minced 1 tablespoon minced fresh basil 1/4 cup extra-virgin olive oil 1/4 teaspoon coarse salt 1/8 teaspoon freshly ground pepper
Gallery Leeks with Mustard Vinaigrette
Recipe Summary Servings: 4
Gallery
Leeks with Mustard Vinaigrette
Leeks with Mustard Vinaigrette
Leeks with Mustard Vinaigrette
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well 2 tablespoons Dijon mustard 2 tablespoons red-wine vinegar 2 cloves garlic, minced 1 tablespoon minced fresh basil 1/4 cup extra-virgin olive oil 1/4 teaspoon coarse salt 1/8 teaspoon freshly ground pepper
Directions
Bring a large pot of water to a boil. With kitchen twine, tie leeks into two bundles, with green tops at the same ends. Add bundles to boiling water. Reduce heat, and simmer until leeks are tender, about 15 minutes. Remove leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
Make vinaigrette: In a large bowl, whisk together mustard, vinegar, garlic, and basil. Slowly whisk in oil in a fine stream. Add salt and pepper.
Gently toss leeks in the bowl with vinaigrette, coating well. Serve chilled or at room temperature.
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All Reviews for Leeks with Mustard Vinaigrette
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All Reviews for Leeks with Mustard Vinaigrette
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
