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Leeks With Olive Oil, Vinegar & Mustard Seed Recipe-16275

Photo by: Joseph De Leo
Comments: 0


It is like a grain of mustard seed, which a man took, and cast into his garden; and it grew, and waxed a great tree; and the fowls of the air lodged in the branches of it. Luke 13:19

The ancient Hebrews, Egyptians and Romans were all particularly fond of leeks, a mild-flavored relative of the onion. Apicius, first century Roman author and eccentric bon vivant, gives a number of recipes for leeks in his cookbook, Apicius de re Coquinaria.

Yield: Serves 4


  • 4 or 5 slender leeks
  • 1 tablespoon white wine vinegar
  • 1 teaspoon mustard seeds, toasted
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • 3 sprigs dill


Trim leeks and rinse under running water. In a saucepan, bring water to a boil. Cook leeks until very soft, 10 to 15 minutes. Drain and place in a serving dish.

Using a mortar and pestle or electric spice grinder, finely grind mustard seeds. In a small bowl, blend vinegar and mustard seeds. Slowly whisk in olive oil. Season with salt and pepper. Spoon dressing over leeks and garnish with dill.

© 2009 Kitty Morse

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

117kcal (6%)
309mg (13%)
7g (11%)
1g (5%)
0mg (0%)
74mcg RAE (2%)
11mg (18%)
55mg (5%)
2mg (11%)

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