Steamed Leeks with Mustard-Shallot Vinaigrette
by Stéphane Vivier
side
Yield: 4Prep: Prep: 20 minsCook: Cook: 5 minsTotal: Total: 35 mins
Ingredients
You have 3 of 7
produce
- ○1 tablespoonparsley(chopped)
- ✓1shallot(minced)
- ○2leeks(cut into 2-by-1/2-inch strips)
pantry staple
- ✓salt
- ✓black pepper
- ○1 tablespoonDijon mustard
- ✓1 tablespoonred wine vinegar
- ✓1 teaspoonbalsamic vinegar
- ○1/4 cupextra-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.