Advanced & Core Plan
Makes 2 Servings
8 small leeks or 4 large leeks cut in half
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar or apple cider vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers
- Baby dills or other sliced pickles
- hard cooked eggs, sliced in half
Trim leeks removing tough outer layers and root ends. To wash, make a slit, lengthwise down each leek and put in a large pot of water. Swish to remove any sand or dirt.
Bring a large pot of water to a boil and add leeks, cooking for 8-10 minutes or until leeks are tender when pierced with a knife. If you have cut large leeks in half, they may come apart. Drain and cool to room temperature.
Mix mustard and vinegar in a bowl. Whisk in olive oil to make a thick dressing. Season with sea salt and pepper.
Arrange 4 leeks on each plate and drizzle with dressing, top with capers and serve the garnish on the side.
NOTE: This can also be done with parboiled asparagus