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Leeks With Olive Oil, Vinegar & Mustard Seed

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentmortar and pestle, spice grinder

Five Ingredients or LessYes

Taste and Textureherby, savory, spiced

Type of Dishvegetable

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

Instructions

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.

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