Leeks With Mustard Dressing |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from 500 ALL-TIME GREAT RECIPES cookbook I recently received from my partner in the current Cookbook Swap! A note is made that if you can find the tender, baby (pencil thin) leeks, use 16 of them for this recipe! Ingredients:
8 leeks, slim, about 5-inch long |
2 teaspoons dijon mustard |
2 teaspoons white wine vinegar |
1 egg, hard-cooked |
5 tablespoons light olive oil |
2 teaspoons fresh parsley, chopped |
1 pinch salt |
1 pinch pepper |
Directions:
1. Steam leeks over a saucepan of boiling water until they are just tender.
2. Meanwhile, in a bowl, stir together mustard & vinegar.
3. Cut egg in half lengthwise & scoop egg yolk into the bowl & mash it thoroughly into the mustard mixture, using a fork.
4. Gradually work in the oil to make a smooth sauce, then season to taste with salt & pepper.
5. Life leeks out of steamer & place on several layers of paper towels, then cover them with more paper towels & pat dry.
6. Transfer leeks to serving dish while still warm.
7. Spoon dressing over them & let cool.
8. Finely chop egg white using a large sharp knife, then mix with chopped fresh parsley & scatter over the leeks.
9. Chill in refrigerator until ready to serve.
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