Ingredients

  • 4 small leeks
  • For vinaigrette:
  • 80 ml (1/3 cup) of olive oil
  • 30 ml (2 tablespoons) of lemon juice
  • 15 ml (1 tablespoon) of lemon zest
  • 30 ml (2 tablespoons) of dried tomatoes pesto
  • 30 ml (2 tablespoons) of roasted Pine nuts
  • 30 ml (2 tablespoons) of minced fresh basil
  • 30 ml (2 tablespoons) of chopped fresh chive
  • 5 ml (1 teaspoon) of chopped garlic
  • 15 ml (1 tablespoon) of old-style mustard
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Remove first leek's leaves and its root. Slice leeks in two on its lenght, without slicing it all the way.
  • Wash under cold water. Cook 10 minutes into salted boiling water and drain. Slice leeks into pieces of 2,5 cm (1 inch).
  • In a large bowl, mix ingredients for the vinaigrette. Add leeks and stir.

Chef's notes

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