Health & Herbs
LEEKS VINEGRETTE
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Rinse the leeks thoroughly. Steam until just tender. Drain thoroughly.
Place the remaining ingredients in a
screw-top jar and shake well to
combine.
Season to taste with salt and pepper.
Transfer the drained leeks, while still hot, to a shallow serving dish.
Pour over the dressing and leave to cool.
Just before serving, sprinkle with the chopped parsley and walnuts.
INGREDIENTS
| VERY YOUNG LEEKS | 24 |
| OLIVE OIL | 4 TSP |
| WHITE VINEGAR | 1 TSP |
| DIJON MUSTARD | ½ TSP |
| SALT AND PEPPER | TO TASTE |
| PARSLEY (CHOPPED) | 1 TSP |
| WALNUTS (CHOPPED) | 2 TSP |
