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

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.

Leek Vinaigrette

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note