My F&W
quick save (...)
Steamed Leeks with Mustard-Shallot Vinaigrette
© Lucy Schaeffer

Steamed Leeks with Mustard-Shallot Vinaigrette

  • ACTIVE: 20 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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.

  1. 2 large leeks, cut into 2-by-1/2-inch strips
  2. 1 small shallot, minced
  3. 1 tablespoon Dijon mustard
  4. 1 tablespoon red wine vinegar
  5. 1 teaspoon balsamic vinegar
  6. 1/4 cup extra-virgin olive oil
  7. Salt and freshly ground black pepper
  8. 1 tablespoon chopped parsley
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.