Leek vinagrette
This delicious Spanish vegetarian leek recipe makes a sophisticated starter for any meal or can be included as a dish in a tapas meal. If you prefer you can use asparagus instead of leeks.
Leek vinagrette
This delicious Spanish vegetarian leek recipe makes a sophisticated starter for any meal or can be included as a dish in a tapas meal. If you prefer you can use asparagus instead of leeks.
Open in Cookpad AppSteps
- 1
Cut both ends off the leeks then peel and wash them thoroughly
- 2
Tie the leeks together (in two bunches of 3) and put them in a pan of boiling water for 20 mins checking that they are soft before removing from the heat
- 3
Rinse the leeks in cold water and dry them before cutting into 7cm lengths
- 4
Prepare the vinagrette by mixing 3 tbsp of white wine vinegar, 1 tsp mustard and the olive oil - season with salt and pepper
- 5
Chop the shallots finely and add them to the vinagrette mixing all ingredients well
- 6
Arrange the pieces of leek in a serving dish and pour the vinagrette over them
- 7
Leave in the fridge for 1 hour before serving
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