Active Time
20 MIN
Total Time
35 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.

Step 2    

Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.

Step 3    

Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.

Make Ahead

The steamed leeks and the mustard-shallot vinaigrette can be refrigerated separately overnight.

Notes

One Serving 169 cal, 14 gm fat, 2 gm sat fat, 10 gm carb, 0.8 gm fiber.

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