The quality of the ingredients is very important for following recipe. Choose a good French mustard, not to sweet, the red wine vinegar is also important, if you don’t have red wine vinegar replace it with fresh lime juice mixed with 1 teaspoon maple syrup or agave nectar.
Preparation time: 20 minutes
Cooking Time: 30 minutes
For the vinaigrette:
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons whole grain mustard
- 2 shallots, finely chopped
For the leeks:
- 6 leeks, white and pale green parts only
- 2 tablespoons chopped parsley, to garnish
- 3 tablespoons chopped toasted walnuts, to garnish
- Freshly ground black pepper
- Baked potatoes or boiled potatoes, to serve
To make the vinaigrette, put the olive oil, vinegar, mustard, and shallot into a bowl and whisk together.
To make the leeks, bring into a large saucepan of salted water to a boil. Carefully drop in the leeks and simmer over medium heat for about 15 minutes, until tender and easily pieced with the tip of a knife. Drain the leeks and pat dry with paper towels. Slice the leeks in half lengthwise.
Arrange the leeks on a serving plate and pour over the vinaigrette. Garnish with parsley and walnuts and season to taste with salt and freshly ground black pepper. Serve with baked or boiled potatoes.
Recipe from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)