December 7, 2015
Leeks- 4, washed, trimmed, and thinly sliced
Shallot- 2 Tablespoons, minced
Extra Virgin Olive Oil- 3 Tablespoons
Champagne Vinegar- 2 Tablespoons
Dijon Mustard- 1 Tablespoon
Flat Leaf Parsley- 1/2 Cup, chopped
Cilantro- 1/2 Cup, chopped
Lime- 1 (juice and zest)
Pistachios- 1/3 Cup, finely chopped
Wash and trim leeks using a mandolin or a very sharp knife, slice very thinly.
Steam the leeks with a tightly covered lid until tender (10 minutes).
Rinse under cold water to drain and cool.
Make vinaigrette by whisking together olive oil, vinegar, shallot and mustard. Salt and pepper to taste.
You can prepare this ahead and refrigerate in an airtight container.
To plate: arrange steamed leeks on a plate, drizzle desired amount of vinaigrette on the leeks.
Sprinkle with chopped parsley and cilantro leaves.
Top with chopped pistachios.