Leeks with vinaigrette recipe 4618 b2490a1c-05bd-4549-81e6-4594834f77e1 /media/h1yljp0z/poireaux-vinaigrette-1200-x-1200.jpg Crazy Leeks Crazy Leeks 12/6/2019 10:47:40 a.m. 0 0 35 4 Entrées Weekday recipes Gratins and vegetables Leeks
Leeks with vinaigrette

Leeks with vinaigrette

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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
Preparation
Side-by-side mode
  • 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.

Leeks with vinaigrette

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
Preparation
Side-by-side mode
  • 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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