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.
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.