Steamed Leeks With Mustard-Shallot Vinaigrette Recipe

Cooking Directions

• STEP 1.Trim the dark green tops and root ends from the leeks, then slice them in half lengthwise.
• STEP 2.Place the leeks in a steamer basket and steam for about 10-15 minutes, or until they are tender when pierced with a fork.
• STEP 3.While the leeks are steaming, prepare the vinaigrette by whisking together Dijon mustard, minced shallots, red wine vinegar, olive oil, salt, and pepper.
• STEP 4.Once the leeks are cooked, transfer them to a serving platter and drizzle the vinaigrette over the top.
• STEP 5.Garnish with fresh parsley or chives, if desired, and serve immediately.

Cooking Tips

• Make sure to thoroughly clean the leeks before cooking, as they can often have dirt trapped between the layers.
• If you don't have a steamer basket, you can also steam the leeks by placing them in a shallow pan with a small amount of water and covering with a lid.
• For a creamier vinaigrette, you can add a tablespoon of mayonnaise or Greek yogurt to the dressing.

Storage and Serving

• Steamed leeks with mustard-shallot vinaigrette are best served immediately while still warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply steam the leeks for a few minutes until warmed through.