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Leeks
Leeks with vinaigrette
Author:
Les Cultures de chez nous
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Preparation
20
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
8 Les Cultures de chez nous mini leeks
15 ml (1 tablespoon) of Dijon's mustard
2 peeled and chopped shallots
15 ml (1 tablespoon) of finely chopped fresh parsley
45 ml (3 tablespoons) of red wine vinegar
135 ml (9 tablespoons) of olive oil
Salt and pepper
Lemon juice up to taste
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Leeks with vinaigrette
From
Oct 09
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Jan 01
Preparation
Cook leeks into salted boiling water for 5 minutes or until tenders. Set under cold water to stop the cooking. Drain well and pour in a large sieve. (Drain over paper towels if needed.)
In a bowl, mix with a whisk mustard, shallots, parsley, vinegar, salt and pepper. While still whisking, add a bit of oil. Season well and add lemon juice. Serve leeks warm or cold with the vinaigrette.
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