Leeks Vinaigrette

By Elaine Louie

Published October 15, 1985

Total Time
30 minutes, plus 1 hour's refrigeration
Rating
4(5)
Comments
Read comments

Featured in: A GOOD LIFE IN A GARDEN OF PLENTY

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 to 6 servings

  • 12 leeks

VINAIGRETTE

  • 1 garlic clove, pressed

  • ½ teaspoon Dijon mustard

  • ¾ teaspoon salt

  • 2 grindings of black pepper

  • ¼ teaspoon sugar

  • 4 tablespoons white wine vinegar (or a fruit vinegar if available)

  • 1 tablespoon fresh dill, minced

  • 1 tablespoon fresh parsley, minced

  • 1 tablespoon fresh basil, minced

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 6 servings)

27 grams carbs; 120 calories; 1 gram fat; 4 grams fiber; 333 milligrams sodium; 3 grams protein; 8 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.