- 2 leeks
- 1 tablespoon of fresh chopped parsley (garnish)
- 1 teaspoon of French mustard
- 1 tablespoon of vinegar (white wine, red wine or apple cider)
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of ground pepper
- 1 crushed clove of garlic (optional)
- Prepare the leeks, removing the outer leaves, trimming the thick dark part of the leaves, and slicing them in two lengthwise.
- Wash them well. Place them to boil in salted water for 30 minutes.
- In the meantime, place all the ingredients for the vinaigrette in a small bowl and whisk with a fork. You can also place them all in an empty jam jar, put the lid on, and give it a good shake. Feel free to double the ingredients to have extra vinaigrette for future use.
- Once the leeks are soft, drain the water out (saving the vegetable broth for future use or to sip on between meals as it will be packed with minerals) and serve warm on a plate. Add the vinaigrette dressing and decorate with parsley. It is ready to be enjoyed!
The vinaigrette keeps up to 5 days out of the fridge. The vegetable broth (or leek water) will keep up to 5 days in the fridge. You can use it as a snack between meals or as a base for soups.