Oven-roasted leeks
15
15
4
No
Ingredients
- 6 to 8 washed small leeks
- 15 ml (1 tablespoon) of olive oil
- Salt and pepper
For the vinaigrette:
- In a small bowl, whisk together shallots, Dijon's mustard, wine vinegar, salt and pepper. Add celery seeds and oil. Whisk to mix.
- Pour over leeks, garnish with parsley and olives.
For the garnishing:
Preparation
Side-by-side mode
- In a casserole, steam or cook with salted water leeks until tender then slice in two. Set leeks on a plate and brush with oil. Salt and pepper.
- Broil in the oven for about 4 minutes. Set aside over a serving plate.
For the vinaigrette:
- In a small bowl, whisk together shallots, Dijon's mustard, wine vinegar, salt and pepper. Add celery seeds and oil. Whisk to mix.
- Pour over leeks, garnish with parsley and olives.
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