Leeks With Olive Oil, Vinegar & Mustard Seed
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.
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
- 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