Ingredients:
500g leeks
1/2 tsp salt
1 pot water to boil
Poireaux Vinaigrette:
1 tbsp red wine vinegar or balsamic
5 tbsp extra virgin olive oil
1 small red onion peeled and finely diced
1 tbsp dijon mustard
2 tbsp chopped parsley
2 tbsp chopped chives
1/2 tsp salt
1/8 tsp black pepper
Instructions:
1. Cut off and discard the root ends of the leeks. Wash and place in a pot. Cover with water and sprinkle some salt. Cook on medium heat for 20 minutes until the leeks are fork-tender.
2. To prepare the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 20 seconds until the salt has dissolved. Then add the onion, mustard, parsley, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture.
3. Remove the leek bundles from the water with a slotted spoon and let them cool and drain on a kitchen towel.
4. Using your hands, roll or fold the leeks. Dip in the sauce. Place the leeks on a serving platter, sprinkle some chives. Top generously with the vinaigrette. Serve warm or at room temperature.
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