Ingredients
- 4 large leeks
- 1 shallot
- 1 teaspoon mustard
- 3 tablespoons red wine vinegar
- 5 tablespoons olive oil
- small handful of fresh parsley
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- kitchen twine
- large pan
- skimmer
Preparation — 20 minutes
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.
Finishing the leeks in vinaigrette — 20 minutes
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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