Ingredients

  • 8 small leeks
  • 15 ml (1 tablespoon) of old-style mustard
  • 15 ml (1 tablespoon) of cider vinegar
  • 30 ml (2 tablespoons) of chopped fresh parsley
  • 30 ml (2 tablespoons) of chopped fresh basil
  • 60 ml (1/4 cup) of chopped dried shallots
  • 80 ml (1/3 cup) of olive oil
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a casserole filled with salted boiling water, set leeks. Cook for 10 to 15 minutes at medium heat. Drain.
  • In a bowl, mix shallots with mustard, oil, vinegar and herbs. Salt and pepper.
  • Lay leeks in a serving plate and coat with vinaigrette.

Chef's notes

Everything about ... Cider vinegar

For some, cider vinegar could be a miraculous remedy for digestion problems, arthritis, wheight surplus and other illness. In the kitchen, its sour taste is delicious for vinaigrette, with olive oil, nuts or sesame. Try it with sweet green lettuce (Greenhouse, iceberg, Boston...), endives and fennel. To fully enjoy its quality, go get the old-style version unpasteurized 100% pure. If you find out a gelatinous veil, be happy: this "mother of vinegar" is a great sign of a good quality product.

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