Ingredients for Poireaux En Salade Leeks Vinaigrette
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How to Make Poireaux En Salade Leeks Vinaigrette
- Clean 2 large leeks thoroughly. Trim the dark green tops, leaving about 2 inches of green attached.
- Halve the leeks lengthwise and wash them thoroughly under cold running water to remove any grit. Split into 1-inch thick pieces.
- Tie the leek pieces into bundles of approximately 4-5 pieces with kitchen twine.
- Bring a large pot of salted water to a boil. Add leek bundles and gently simmer for 20-25 minutes, or until tender but still retaining their shape.
- Carefully remove the leeks from the water and drain well.
- Remove the twine from leek bundles.
- Meanwhile, prepare the vinaigrette (see below).
- Arrange the cooked leeks on a serving platter or individual plates.
- Drizzle generously with the vinaigrette and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
41g
Fat
9g
Carbs
12g
