Leeks with Mustard Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 3 tablespoons dijon mustard
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh italian parsley
- 12 large leeks
- 2 hard-boiled eggs, whites and yolks separated and finely chopped
- Carbohydrate 19 g(6%)
- Cholesterol 25 mg(8%)
- Fat 15 g(23%)
- Fiber 3 g(11%)
- Protein 3 g(6%)
- Saturated Fat 2 g(11%)
- Sodium 75 mg(3%)
- Calories 215
Preparation Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper. Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.) Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.
Preparation Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper. Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.) Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.
