12 medium leek, =or
1
1/2 cup olive oil
2 tbsp dijon mustard (recipe)
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp ground black pepper
2 shallots, finely chopped
1 tbsp chopped fresh parsley
Directions
Trim the root ends from the leeks, leaving the bases intact. Trim
the tops of the leeks to a uniform length. If you are using very
young leeks, the green tops are nice and tender and only 1 inch need
be trimmed. The upper greens of mature leeks tend to be tough and
stringy, and all but 2 or 3 inches should be removed.
Place the leeks on a steamer rack and set over gently boiling water.
Cover and steam the leeks until tender, about 10 minutes for young
leeks, and up to 20 minutes for medium-sized leeks and quartered
large leeks.
While the leeks are steaming, make the dressing. Place the olive oil
in a small bowl. Add the mustard and beat together until the oil
thickens. Add the vinegar, salt, pepper, and shallots. Set aside.
Arrange the warm leeks on a serving platter. Pour the dressing
kover them and turn them gently to coat evenly. Sprinkle with the
parsley.
I like the leeks best when they are served slightly warm or at room
temperature, but they may also be made ahead and served chilled.
Serves 4.
Servings: 2 servings
Leeks In Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
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Fascinatingly, the most ancient recipe in existence, according to academics is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Aspicius recounts how the early Romans used a good variety of herbs, including some familiar names such as thyme, mint and dill. As our culinary historical trip moves to more modern times we have a couple of books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that is familiar to us all today, but instead recipes for the types of meals served to the nobility of those days. In the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices like basil and rosemary. These new foods and tastes led to a torrent in manuscripts on food, most of which are now in private libraries. By the arrival of the twentieth century, cooking publications were starting to become popular mostly due to more people being able to read, people having increased free time and having more disposable income. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Leeks In Vinaigrette recipe.
