Tasty Tarragon Leeks
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 mins
Ingredients
6 medium-sized - leeks2 tablespoons - white wine vinegar
1 tablespoon - Dijon mustard
1 tablespoon - water
¾ teaspoon - salt
2 tablespoons - extra-virgin olive oil
- freshly-ground black pepper
2 tablespoons - chopped fresh flat-leaf parsley
2 teaspoons - chopped fresh tarragon leaves
Directions
- Bring a large pot of water to a boil over high heat, then salt it generously. Trim the dark green tops of the leeks, then trim the root end, leaving enough to hold the leaves together. Halve the leeks lengthwise and rinse well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender (8-10 minutes). Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
- While the leeks are cooking, whisk the vinegar, mustard, water, and the ¾ teaspoon salt and a few twists of freshly-ground black pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- When you are ready to serve, drizzle the vinaigrette evenly over the leeks and turn them to coat well. Scatter the chopped parsley and tarragon over the top and serve.
