Leeks Vinaigrette from Tony Bilson's Recipe Book by Tony Bilson
Use only young, very fresh leeks as older leeks may be woody and bitter. Trim the roots from the leeks leaving the base intact. Cut the leeks so that they are 15-cm long. Discard the outer leaves a...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
Ingredients
- 2 bunches leeks
- 2 litres salted water
- 1 tbl sherry vinegar
- 120 ml olive oil
- 1 tbl Dijon mustard
- 1 clove garlic, crushed
- 1 tbl chopped parsley
- salt
- pepper
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