Leeks Vinaigrette

By Elaine Louie

Total Time
30 minutes, plus 1 hour's refrigeration
Rating
4(5)
Comments
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Featured in: A GOOD LIFE IN A GARDEN OF PLENTY

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Ingredients

Yield:3 to 6 servings
  • 12leeks

    • Vinaigrette

    • 1garlic clove, pressed
    • ½teaspoon Dijon mustard
    • ¾teaspoon salt
    • 2grindings of black pepper
    • ¼teaspoon sugar
    • 4tablespoons white wine vinegar (or a fruit vinegar if available)
    • 1tablespoon fresh dill, minced
    • 1tablespoon fresh parsley, minced
    • 1tablespoon fresh basil, minced
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

120 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 333 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash leeks by soaking them in cold water and peeling off tough outer leaves. Trim bottoms and tops, leaving 8 inches of leeks. Steam 20 minutes. Run cold water over them for a minute to bring down temperature.

  2. Step 2

    Drain leeks. Arrange on platter and pour vinaigrette over them. Chill 1 hour.

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