Leeks à la Vinaigrette

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 12 small leeks or 8 large ones
    • salted water
    • 6-8 tablespoons


    Clean and trim leeks, and cook as for Boiled Leeks.

    Arrange leeks in an hors-d’œuvre dish. Combine olive oil and vinegar with salt, pepper and mustard, to taste; pour over leeks and garnish with finely chopped parsley.