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Poireaux Vinaigrette
Date added: July 3, 2008
Leeks in Vinaigrette
This recipe is from John W. Fisher and Lou Jones’ Bistros and Brasseries.
- Servings: 4 change
- Calories per serving: 54
- Prep time: 10
- Cook time: 10
Ingredients
- 4 whole leaks
- 1/2 cup white wine vinegar
Recipe Method
1. Trim the leeks by cutting off the dark green leaves and root ends. Split the leeks in half lengthwise. Wash the halves thoroughly (remember, the leek pushes up through the soil as it grows, so dirt and sand collect between the leaves).
2. Tie the leeks back together with butcher twine to help maintain their shape. Boil or steam the leeks for 10 to 12 minutes, until a
3. Place the cooked leeks in a nonreactive dish and pour the vinaigrette over them; allow them to cool. As they do, the leeks will absorb some of the vinaigrette.
4. Serve the leeks either at room temperature or slightly chilled.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 54 | 3% |
| Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Carbohydrates 13g | 3% |
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