This afternoon, I knew I wanted to cook something. I had two hours in between getting home from work and driving to meet Brian, in which I had to make myself look presentable after seven hours with three hyper children, cook something, and write this post.
It’s times like these where “Advanced Search” features come in handy. I clicked over to my go-to recipe site, Food and Wine. I thought about what I actually had in my fridge: “lemonade, leeks, cheese…umm…” Leeks it was. Leeks+Fast+Healthy+Vegetarian brought up a few results, and this was the one I instantly decided I wanted to make. It’s essentially leek salad with homemade dressing, and I think it would be best as a side (unless you’re weird like me and would enjoy eating an entire plate of leeks). My parents tried it, and came up with “Interesting,” and, four seconds later, “That’s good!” So there you have it. Deeelish and easy!
Are you looking for a quick and easy side to throw together this weekend? This might be the match! Tangy mustard with sweet leeks offers a really interesting flavor combination.
Steamed Leeks with Mustard–Shallot Vinaigrette
from Food and Wine
2 large leeks, cut into 2-by-1/2-inch strips
1 small shallot, minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped parsley
- In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.
- Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.
- Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.