The magic formula for a delicious Leek en Vinaigrette is to keep it simple. The best way is to steam the leek for twenty minutes, and top it with little olive oil, balsamic vinegar and parmesan. It’s amazing how delicious leek tastes once it’s cooked; it’s almost as if it was sweet. You only want to use the tender parts for a more pleasant texture to eat, so ditch the top of the dark green leaves. This dish makes a wonderful starter or lunch, but when paired with our Goat Cheese & Leek Tart, it becomes a memorable dinner.
Serves 2
1 large leek
2 tsp olive oil
1 tsp balsamic vinegar
Parmesan cheese
Salt and pepper
1. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Bring it to a boil. (I like to add a pinch of salt in the water).
2 . Cut away the root and dark green leaves from the leek and make one cut 3-inches from the end of the bulb, all the way to the end of the green. Repeat the same cut all around the leek until the greens look like a floppy mop. Hold the bulb and swish the “mop” end in cold water to remove the dirt.
3. Cut the leek in half, lengthwise.
4. Steam until leek is tender, about 20 minutes on low-medium heat (5 minutes if you are using a pressure cooker).
5. Place leek on a serving plate.
6. Before serving add olive oil , balsamic vinegar and grated parmesan on the top.
Cheers Xx
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