Recipes For You
Leeks Vinaigrette
Posted on December 19, 2011.Description:
Ingredients:
8 leeks, trimmed but roots intact
2 tablespoons diced flat leaf parsley
1 1/2 cups chicken stock
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt & pepper
Instructions:
Cut leeks in half lengthwise using root to keep them together.
In a pan large enough to fit the leeks in a single layer, heat 2 tablespoons olive oil on medium to high heat. Saute leeks until lightly brown (about 5 minutes).
Add stock and parsley and bring to a simmer.
Cover and cook until tender; then transfer to a serving platter.
In the same pan, whisk 1 tablespoon olive oil, lemon juice, and mustard. Season with salt & pepper.
Pour over leeks and serve.
Rating:
Posted By: Chief Foodie Officer
