Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
Leeks With Olive Oil, Vinegar & Mustard Seed
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Cookbook
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%)
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