Leeks with mustard vinaigrette
4 servings
20 minutes
Leek with mustard vinaigrette is a refined dish of European cuisine that reflects the simplicity and sophistication of gastronomic culture. The tender and soft leek, after delicate steaming, pairs beautifully with the tangy mustard vinaigrette that combines rich notes of olive oil, wine vinegar, and two types of mustard. The dish has a harmonious flavor where the slight sweetness of the leek meets the sharpness of the mustard and the acidity of the vinegar. Historically, leek holds an esteemed place in traditional European cuisine and is used as a standalone dish or as a side to meat and fish. This light, elegant treat is perfect for a festive dinner or a light summer lunch, revealing subtle gastronomic nuances of haute cuisine.
1
Cut the dark green leaves and roots of the leek. Slice it in half lengthwise and wash well under cold water.
- Leek: 6 pieces
2
Steam the leek for 10-12 minutes until soft, then quickly transfer to ice water. Drain and dry with a paper towel.
- Leek: 6 pieces
3
In a small bowl, mix olive oil, vinegar, both mustards, salt, and pepper.
- Extra virgin olive oil: 2 tablespoons
- White wine vinegar: 2 teaspoons
- Wholegrain mustard: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Place the leek on a plate and drizzle with vinaigrette.
- Extra virgin olive oil: 2 tablespoons
