Thursday, January 17, 2013
As promised, I have a lighter way to serve leeks that is not completely drenched in fat. Only drizzled. And no, I did not cheat by substituting celery. These are leeks, people. Get familiar.
Leeks with Mustard-Shallot Vinaigrette
Adapted from Food & Wine
2 large leeks, cut into 2-by-1/2-inch strips (dark green tops removed)
1 small shallot, minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped parsley (or thyme)
1. In a saucepan fitted with a steamer basket, bring 1-inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.
2. Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.
3. Mound the steamed leeks on plates. Drizzle with the vinaigrette, sprinkle with the parsley and serve. Serves 4.