Leek Vinaigrette

Name: Leek Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 small leeks or 4 medium leeks; 1 egg yolk; 1 tbsp (15 ml) white wine vinegar; 1/3 cup (75 ml) vegetable oil

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Preparation 10 min
Cooking 10 min
Servings 4

Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free

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Ingredients

- 8 small leeks or 4 medium leeks
- 1 egg yolk
- 1 tbsp (15 ml) white wine vinegar
- 1/3 cup (75 ml) vegetable oil

Preparation

- Cut off the green part of the leeks. Set aside for another use (soup, broth, etc.). Carefully wash the white part of the leeks.
- Place a steaming basket in the bottom of a pot. Add enough water to just reach the bottom of the steamer. Cover the pot and bring to a boil. Place the leeks in the steaming basket. Cover and steam the leeks until tender, about 10 minutes, making sure there’s always water in the pot. Set the leeks aside on a plate. Let cool, then refrigerate.
- In a bowl, whisk together the egg yolk and vinegar. Whisk in a little oil. Add the remaining oil in a thin stream while whisking. Season with salt and pepper.
- On a work surface, slice the cooled leeks in half lengthwise. Divide among four plates. Drizzle with the vinaigrette.

Note from Ricardo

You can add 1 tsp (5 ml) of Dijon mustard and 2 tbsp of mixed herbs (chives, parsley, basil) to the vinaigrette.

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Leek Vinaigrette

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Ingredients

Preparation

Note from Ricardo

Personal Note