Leeks Vinaigrette

09. April 2006 Uncategorized 0

Adapted from Everyday Food

2 stalks of leeks, whites and light green parts only, halved lengthwise and cut 1-inch crosswise, thoroughly washed and layers separated
1 tbsp Dijon mustard
1 tbsp whole grain mustard
splash of rice vinegar
red pepper flakes
salt, pepper and olive oil

1. Steam leeks over a pot of boiling water until tender, about 12 minutes. Transfer them to a bowl of ice water and let cool. Dry on paper towels and pat gently.
2. In a small bowl, whisk oil, mustards and vinegar. Season and with salt and pepper. Drizzle over leeks and sprinkle red pepper flakes on top before serving.