Leeks with Tomatoes and Olive Oil
Leeks cooked until tender and served with a tangy tomato-based sauce are a great option for a first course or an alternative to a salad, served slightly warm or at room temperature. If there is water left over from cooking the leeks, save it for a soup.
Serves 4
Ingredients
- 4 medium to large leeks, about 1¼ pounds
- 1 tomato
- 2 to 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Method
- Trim, split and wash the leeks.
- Bring 2 cups of water to a boil in a saucepan. Add the leeks and bring back to a boil. Reduce the heat, cover and simmer until the leeks are tender, about 15 minutes.
- Peel the tomato, cut in half and remove the seeds (see technique video, Unit 3, Peeling Tomatoes). Coarsely chop and mix together with the remaining ingredients.
- Once the leeks are cool enough to handle, lift from the water, squeezing any excess liquid back into the pan. Cut the leeks into 2-to-3-inch pieces and arrange on a small platter, alternating between white, light and darker green pieces.
- Spoon the vinaigrette over the leeks and serve slightly warm or at room temperature.
Nutrition
Nutritional analysis per serving
- Carbohydrates(g) 26
- Protein(g) 8
- Fat(g) 9
- Calories (Kcal) 221
- Sodium (Mg) 391
