Steamed Leeks with Mustard-Shallot Vinaigrette
side
- Author
- Stéphane Vivier
- Yield
- 4
- Prep time
- Prep: 20 mins
- Cook time
- Cook: 5 mins
- Total time
- Total: 35 mins
Ingredients
produce
- ✓1 tablespoon parsley (chopped)
- ✓1 shallot (minced)
- ✓2 leeks (cut into 2-by-1/2-inch strips)
pantry staple
- ✓salt
- ✓black pepper
- ✓1 tablespoon Dijon mustard
- ✓1 tablespoon red wine vinegar
- ✓1 teaspoon balsamic vinegar
- ✓1/4 cup extra-virgin olive oil
Instructions
- 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.
- 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.
- Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.
My notes
The steamed leeks and the mustard-shallot vinaigrette can be refrigerated separately overnight. One Serving 169 cal, 14 gm fat, 2 gm sat fat, 10 gm carb, 0.8 gm fiber.