Poireaux en vinaigrette

 


  • 6 medium leeks or 12 young small leeks

Vinaigrette French dressing

  • 1 tablespoon mustard Dijon or whole grain mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons oil sunflower, rapeseed or olive oil
  • salt and pepper

Dressing

  • 1 shallot
  • ½ bunch chive or tarragon

 

Rice leeks, trim of their rough dark green leaves. Cut leeks into more or less long pieces, as you wish to serve them.

Cook leeks in salted boiling water for about 8 to 15 minutes according to their size (or steam).

When cooked drain leeks and aloe the to gently cook down (optional stop the cooking process by throwing then first in cold water with ice cubes).

Prepare vinaigrette

In a bowl, pour mustard, salt, pepper and vinegar. Combine so that it emulsifies a bit and pepper dissolve in contact with vinegar.

Little by little pour oil (I like half rapeseed and half olive oil), string continuously.

Taste for example with bread and adjust ingredients according to your taste.

Mince shallot and chive

Dress

When leeks are clod, dress leeks in a dish, sprinkle on top shallot and herbs, drizzle dressing. Leave the remaining dressing in a bowl if guests wants extra.

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