Ingredients

  • 6 to 8 washed small leeks
  • 15 ml (1 tablespoon) of olive oil
  • Salt and pepper
  • Vinaigrette:
  • 2 finely chopped French shallots
  • 15 ml (1 tablespoon) of Dijon's mustard
  • 30 ml (2 tablespoons) of white wine vinegar
  • Salt and pepper
  • 1 large pinch of celery seeds
  • 75 ml (1/3 cup) of olive oil
  • Garnishing:
  • Finely chopped fresh parsley
  • Kalamata black olives
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a casserole, steam or cook with salted water leeks until tender then slice in two. Set leeks on a plate and brush with oil. Salt and pepper.
  • broil in the oven for about 4 minutes. Set aside over a serving plate.
  • Vinaigrette:
  • In a small bowl, whisk together shallots, Dijon's mustard, wine vinegar, salt and pepper. Add celery seeds and oil. Whisk to mix.
  • Pour over leeks, garnish with parsley and olives.

Chef's notes

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