Leeks with vinaigrette
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Ingredients
- 8 Les Cultures de chez nous mini leeks
- 15 ml (1 tablespoon) of Dijon's mustard
- 2 peeled and chopped shallots
- 15 ml (1 tablespoon) of finely chopped fresh parsley
- 45 ml (3 tablespoons) of red wine vinegar
- 135 ml (9 tablespoons) of olive oil
- Salt and pepper
- Lemon juice up to taste
Preparation
Side-by-side mode
- Cook leeks into salted boiling water for 5 minutes or until tenders. Set under cold water to stop the cooking. Drain well and pour in a large sieve. (Drain over paper towels if needed.)
- In a bowl, mix with a whisk mustard, shallots, parsley, vinegar, salt and pepper. While still whisking, add a bit of oil. Season well and add lemon juice. Serve leeks warm or cold with the vinaigrette.
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