Leeks are a staple in Irish soups and stews because the long, green members of the onion family thrive in poor soil and cool, damp climates. Here they’re served with a vinaigrette as an appetizer.
- 6 medium leeks, dark green parts trimmed
- 2 Tbs. roasted walnut oil
- 1 1/2 Tbs. red wine vinegar
- 1 Tbs. whole-grain mustard
- 1 small shallot, minced (about 1 Tbs.)
- 2 Tbs. chopped toasted walnuts
- Bring large pot of salted water to a boil. Drop leeks in water, and simmer 10 to 12 minutes, or until tender and easily pierced with knife. Drain, and pat dry with paper towel.
- Slice leeks in half lengthwise. Whisk together walnut oil, vinegar, mustard and shallot in medium bowl. Place leeks in vinaigrette, and toss gently to coat. Season with salt and pepper.
- Place 3 leek halves on each plate. Sprinkle with walnuts, and serve.
- Serving Size: Serves 4
- Calories: 175
- Carbohydrate Content: 20 g
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 304 mg
- Sugar Content: 6 g