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🍽️ Blanched Leek with Zesty Mustard Dressing

317 kcal · 30 min · 4 servings

Ingredients

• 12 smaller leek stalks
• 3 tbsp granulated Dijon mustard
• 2 tbsp white wine vinegar
• salt
• pepper from the mill
• 5 tbsp grape seed oil
• 0.5 tsp sugar

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Cut off the dark green, tough tips of the leek and discard them.
3. 3. Slice the light green, edible part of the leek lengthwise.
4. 4. Rinse the halved leeks again thoroughly to remove any remaining sand.
5. 5. Bring a pot of water to a boil and add some salt.
6. 6. Add the leek to the boiling water and cook it for 4 to 5 minutes (this is called blanching).
7. 7. Drain the leek and let it drip dry well.
8. 8. Whisk vinegar, mustard, salt, and sugar together in a small bowl until smooth.
9. 9. Slowly stir the oil into the mustard mixture until it emulsifies.
10. 10. Finally, adjust the seasoning of the dressing with a little more salt or sugar if needed.
11. 11. Place the drained leek onto the plates.
12. 12. Drizzle the mustard dressing evenly over the leek and serve the dish.

Nutrition per serving

• kcal: 317
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 27 g