Leeks are a staple in Irish soups and stews because the long, green members of the onion family thrive in poor soil and cool, damp climates. Here they’re served with a vinaigrette as an appetizer.
- 6 medium leeks, dark green parts trimmed
- 2 Tbs. roasted walnut oil
- 1 1/2 Tbs. red wine vinegar
- 1 Tbs. whole-grain mustard
- 1 small shallot, minced (about 1 Tbs.)
- 2 Tbs. chopped toasted walnuts
Bring large pot of salted water to a boil. Drop leeks in water, and simmer 10 to 12 minutes, or until tender and easily pierced with knife. Drain, and pat dry with paper towel.
Slice leeks in half lengthwise. Whisk together walnut oil, vinegar, mustard and shallot in medium bowl. Place leeks in vinaigrette, and toss gently to coat. Season with salt and pepper.
Place 3 leek halves on each plate. Sprinkle with walnuts, and serve.
- Calories: 175
- Carbohydrate Content: 20 g
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 304 mg
- Sugar Content: 6 g