Leeks Vinaigrette
- Total Time
- 30 minutes, plus 1 hour's refrigeration
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Ingredients
Yield:3 to 6 servings
- 12leeks
- 1garlic clove, pressed
- ½teaspoon Dijon mustard
- ¾teaspoon salt
- 2grindings of black pepper
- ¼teaspoon sugar
- 4tablespoons white wine vinegar (or a fruit vinegar if available)
- 1tablespoon fresh dill, minced
- 1tablespoon fresh parsley, minced
- 1tablespoon fresh basil, minced
Vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
120 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 333 milligrams sodium
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.
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- 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.
- Step 2
Drain leeks. Arrange on platter and pour vinaigrette over them. Chill 1 hour.
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