Active Time
Total Time
25 MIN
Serves : 4

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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