← Back to Search Results
Leeks With Olive Oil, Vinegar & Mustard Seed

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
13g
2g
7g (11%)
0g
1g (5%)
5g
1g
0mg (0%)
4g
1g
27mg
167mg
74mcg RAE (2%)
11mg (18%)
55mg (5%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lidias-italy Lidia's Italy
by Lidia Bastianich
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-provence-cookbook The Provence Cookbook
by Patricia Wells
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?