32 minutes
A refreshing winter salad featuring tender leeks dressed in a tangy mustard vinaigrette, garnished with fresh herbs.
Small Leeks, trimmed and cleaned
each
Medium Leeks, trimmed and cleaned
each
tablespoons
teaspoons
to taste
to taste
tablespoons
Chopped Chervil
tablespoons
1. Prepare the Leeks
Trim and thoroughly clean the leeks. Bring a pot of salted water to a boil. Add the leeks and cook for 7 to 12 minutes until tender. Lift them from the pot and drain in a colander. Allow to cool slightly.
2. Prepare the Vinaigrette
In a small bowl, combine red wine vinegar, Dijon mustard, a pinch of salt, and fresh-ground black pepper. Gradually whisk in the extra-virgin olive oil until well emulsified.
3. Combine and Serve
Gently squeeze out any excess water from the cooled leeks, and if needed, cut them into smaller pieces. Toss the leeks with a little salt, arrange on a serving plate, and spoon the mustard vinaigrette over them. Turn gently to coat evenly. Sprinkle with chopped parsley or chervil. Serve immediately.
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