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Steamed Leeks with Mustard–Shallot Vinaigrette

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Steamed Leeks with Mustard–Shallot Vinaigrette

  • fast FAST
  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 20 MIN
TOTAL TIME: 35 MIN
SERVES: 4
Good News Leeks are low in calories and rich in phytochemicals. They’re also among the sweetest members of the onion family, making them a perfect match for this tangy mustard vinaigrette.

ingredients
  • 2 large leeks, cut into 2-by-1/2-inch strips
  • 1 small shallot, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped parsley
directions
  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.
  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.
  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.

Recipe by Stéphane Vivier
From Healthy Dishes That Won’t Weigh You Down
This recipe originally appeared in April, 2008.