- 8 baby leeks, white and light green parts only, trimmed and halved lengthwise
- 2 teaspoons yellow mustard seeds
- 2 tablespoons extra-virgin olive oil
- 1/4 cup small sage leaves
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- Using kitchen twine, tie the halved leeks back together. In a large skillet of boiling salted water, boil the leek until just tender, about 4 minutes. Drain the leeks and discard the twine. Pat the leeks dry on paper towels.
- Wipe the skillet dry. Add the mustard seeds and cook over moderately high heat until they darken slightly, about 1 minute. Transfer the mustard seeds to a plate. Heat 1 tablespoon of the olive oil in the skillet. Add the sage leaves and cook over moderately high heat until crisp, about 1 1/2 minutes. With a slotted spoon, transfer the sage leaves to the plate.
- In a small bowl, combine the remaining 1 tablespoon of olive oil with the vinegar and Dijon mustard and season with salt and pepper. Arrange 4 leek halves on each plate, cut sides up, and spoon the vinaigrette on top. Sprinkle the mustard seeds and sage leaves over the leeks and serve.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.