Poireaux vinaigrette, or leeks in vinaigrette is a classic French dish. Amazing as a starter or lunch dish with some bread or as a side dish at dinner.
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Rinse the leeks very well, the best way to do this is cutting them in halves and then partly cut them lengthwise to remove all the sand. Make sure you don't cut the leek all the way, keep one part attached.
Use pieces of kitchen twine to create leek packages. Peel and finely chop the shallot. Also finely chop the parsley and mix them together.
Fill a medium-sized pan with water and bring to a boil. Cook the leek packages until they're soft, for about 10 minutes. Don't overcook them, otherwise they will become too mushy.
Meanwhile create a simple dressing by combining the shallot and parsley with mustard and red wine vinegar. Gradually add olive oil while you keep on whisking.
Transfer the leeks from the water, remove the remaining water and the kitchen twine. Place the cooked leeks on a large plate and serve with the dressing.
Delicious as a starter or lunch dish with some bread, or as a side dish at dinner time. Enjoy!
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