Time: 25 min.
Complexity: easily
Servings: 12

Leeks can be a delicious appetizer on their own—it's all about the right dressing. Blanch the split leeks in boiling water and serve drizzled with a walnut oil vinaigrette and sprinkled with chopped walnuts. The nutty flavor pairs beautifully with the mild flavor of the leeks. Use only the white and light green parts. Be sure to thoroughly rinse the cut leeks of any sand that often gets stuck between the leaves.

Ingredients:

• 12 leeks
• 1/3 cup walnut oil
• 1 tbsp Dijon mustard
• 2 tbsp. wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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leeks, Dijon mustard, wine vinegar, parsley

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Preparation:

Step 1
• Trim the tough, dark green tops and roots from 12 leeks, but leave the bases intact. Cut in half lengthwise and rinse thoroughly. Boil in salted water until tender, about 10 minutes.
Step 2
• Drain and cool the leeks in a bowl of salted ice water, then drain and pat dry. In a bowl, combine 1 tablespoon Dijon mustard, 2 tablespoons white wine vinegar, 1/2 teaspoon salt, and black pepper to taste. Stir in 1/3 cup walnut oil and drizzle the dressing over the leeks. Sprinkle with finely chopped toasted walnuts and chopped parsley.

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