Leeks With a Dusseldorf Vinaigrette

Posted: September 20, 2012

Makes 4 servings

12 small to medium leeks, cleaned, trimmed (about 21/2 pounds)

2 tablespoons white wine vinegar, or mixture of half sherry vinegar and half white wine vinegar

1 tablespoon Düsseldorf mustard

5 tablespoons extra-virgin olive oil

1/2 teaspoon salt

Freshly ground pepper

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon or dill

1 package (8 ounces) cooked beets, diced

1. Cut leeks into 3 to 4 pieces. Cook them in a steamer over simmering water until just tender, 7 to 10 minutes.

2. Combine the vinegar with the mustard in a small bowl. Slowly whisk in the olive oil; season with salt and pepper to taste.

3. Arrange leeks on individual plates or on one serving platter. Drizzle with vinaigrette, sprinkle with chives and tarragon. Chill until ready to serve; sprinkle with beets (their color will run if added too early).

Note: This recipe from Marlena Spieler was inspired by one in her book Williams-Sonoma Paris: Authentic

Recipes Celebrating the Foods of the World. Spieler calls for precooked, packaged beets, but you can use leftover cooked beets or cook beets specifically for the dish.

Per serving: 254 calories, 17 g fat, 2 g saturated fat, 0 mg cholesterol, 24 g carbohydrates, 3 g protein, 448 mg sodium, 3 g fiber.

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