Leeks Vinaigrette

Ingredients

• 12 leeks

Vinaigrette

• 1 garlic clove, pressed
• ½ teaspoon Dijon mustard
• ¾ teaspoon salt
• 2 grindings of black pepper
• ¼ teaspoon sugar
• 4 tablespoons white wine vinegar (or a fruit vinegar if available)
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    169 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 4 grams protein; 498 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 6 servings

Preparation

1. Wash leeks by soaking them in cold water and peeling off tough outer leaves. Trim bottoms and tops, leaving 8 inches of leeks. Steam 20 minutes. Run cold water over them for a minute to bring down temperature.
2. Drain leeks. Arrange on platter and pour vinaigrette over them. Chill 1 hour.