Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Leek
Vinaigrette
How it's done
Leek
Halve the leek lengthwise, wash. Cut the white and pale green section into pieces approx. 10 cm long, tie together in bundles of approx. 5 using kitchen twine. Cook the leek in simmering salted water for approx. 15 mins. Allow the leek to cool slightly in the liquid, drain well, open the bundles and arrange the leek (cut side up) on a platter.
Vinaigrette
Combine the mustard, vinegar, oil and honey, season. Mix in the capers and parsley. Drizzle the vinaigrette over the leek, marinate for at least 30 mins. Plate up the leek, sprinkle with a little fleur de sel.
| Note: | Use the green part of the leek for a soup or leek side dish. |
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