Leek vinaigrette

Name: Leek vinaigrette
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 tsp honey; 4 leek; ½ bunch flat-leaf parsley; ½ tbsp coarse-grain mustard; 3 piece kitchen twine; 2 tbsp apple vinegar; 4 tbsp olive oil; 2 tbsp capers; ¼ tsp salt; a little pepper; a little sea salt

starter

Total: 1 hr | Active: 30 min.

vegetarian, lactose-free, gluten-free

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Poireaux vinaigrette is the ultimate bistro classic! Soft and tender boiled leeks are served with a vinaigrette that seeps into the various layers of the leeks. I love this light and aromatic starter. The leek also makes a wonderful main with a boiled, chopped egg added to the vinaigrette and some rice. Ideally, you should use fine, thin leeks for this recipe. Thicker leeks will take a little longer to cook.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Leek
4	leek
3 piece	kitchen twine
	salted water, boiling

Vinaigrette
½ tbsp	coarse-grain mustard
2 tbsp	apple vinegar
4 tbsp	olive oil
1 tsp	honey
¼ tsp	salt
a little	pepper
2 tbsp	capers, rinsed, drained, roughly chopped
½ bunch	flat-leaf parsley, finely chopped
a little	sea salt

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.

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