Leeks in mustard dressing
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 327, total fat 28 G., saturated fats 4 G., proteins 2 G., carbohydrates 20 G., fiber 3 G., cholesterol 0 mg, sodium 72 mg, sugar 5 G.
Calories 327, total fat 28 G., saturated fats 4 G., proteins 2 G., carbohydrates 20 G., fiber 3 G., cholesterol 0 mg, sodium 72 mg, sugar 5 G.
Leeks are delicious not only in dishes but also on their own as an appetizer or side dish. After a few minutes of boiling, their flavor loses its sharpness and becomes softer and sweeter, and their texture becomes delicate. Serve the leeks drizzled with a Dijon mustard vinaigrette.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 6 medium leeks, dark green tops trimmed
- 2 tablespoons white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp. water
- 3/4 tsp coarse salt + extra for salting the water
- 0.5 cups extra-virgin olive oil
- 2 tbsp chopped fresh parsley
- 1-2 tsp chopped fresh tarragon leaves, optional
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Cooking the dish according to the recipe:
- Bring a large pot of water to a boil over high heat and season generously with salt. Trim the root ends of the leeks, leaving enough to hold the leaves together, and cut each bunch in half lengthwise. Rinse the leeks thoroughly under running water to remove any sand trapped between the leaves.
- Place the leeks in boiling water and cook until soft, 7-10 minutes. Transfer the leeks to a plate lined with paper towels to drain. Pat the leeks dry and place on a serving platter.
- Meanwhile, in a small bowl, whisk together the vinegar, mustard, water, and 3/4 teaspoon salt. Gradually whisk in the olive oil, starting with a few drops, then add the rest in a steady stream to create a smooth, slightly thick dressing.
- Drizzle the vinaigrette evenly over the leeks, turn them over to coat, and sprinkle with parsley and tarragon, if using. Serve the leeks immediately. They can be left at room temperature for up to 2 hours.
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