Spring Leek Vinaigrette & Parmesan

Leeks are rarely used as a main ingredient, but they deserve to be given a starring role like here with these Spring Leek Vinaigrette & Parmesan that make a delicious starter.

Spring Leek Vinaigrette & Parmesan

Here is the list of the different ingredients you will need to prepare the Spring Leek Vinaigrette & Parmesan that serve 4

  • 6 Spring leeks
  • 20 g (2 Tbsp)  of Parmesan
  • 1/2 bunch chervil
  • 1 Tbsp of wine vinegar
  • 2 Tbsp of rapeseed oil
  • 1 Tbsp walnut oil
  • 2 Tbsp of vegetable broth
  • Salt and freshly ground pepper

Here are now the few steps you will need to follow to make the Spring Leek Vinaigrette & Parmesan

Heat 1 liter (4 cups) water and place the leeks peeled, cut and washed in it. Cover and cook for 15 minutes or until leeks are tender.

Arrange 1/2 leek, well drained and chopped in the bowl of a food processor. Add the chervil leaves, vinegar, oils, vegetable broth, salt and pepper. Mix for a creamy dressing.

Realise some chips of parmesan with a veggie peeler.

Arrange the warm leeks in the plates or a dish and season with dressing. Sprinkle with Parmesan cheese and sprigs of chervil. Serve the remaining dressing on a side, offering it in a bowl.

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