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20 mins
Tasty Tarragon Leeks Recipe

Tasty Tarragon Leeks

An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Tasty Tarragon Leeks proves the point that good food is usually very simple but full of flavour. In fact, I have often stated that this is the art of French cuisine; they choose the best ingredients and prepare them simply but with style.

Tasty Tarragon Leeks is one of those versatile recipes that can suit several different situations. It can be part of a main meal, a healthy light lunch, or a starter. It can be eaten hot or you can leave it up to two hours and serve at room temperature. Either way, add the vinaigrette just before serving.

      Preparation Time: 10 Minutes

      Cooking Time: 10 Minutes

Ingredients for Tasty Tarragon Leeks

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
6 medium-sized
leeks
2 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

 

How to Cook Tasty Tarragon Leeks

  1. 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.
  2. 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.
  3. 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.

 
Graham GRAHAM'S HOT TIP:
Regular olive oil is fine for frying but, when eaten, you should always go for extra-virgin olive oil. It's got loads more taste and is good for you (in small quantities)
 
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