Leeks With Olive Oil Vinegar And Mustard Seed
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
The ancient Hebrews, Egyptians, and Romans, were all particularly fond of leeks, a mild-flavored relative of the onion. Apicius, an author and eccentric bon vivant who lived around the time of Christ, lists a number of recipes for leeks in his cookbook, Apicius de re Coquinaria. Read more The slender, scallionlike vegetables, available at farmers' markets in early spring, are probably closest to those of biblical times. serve this salad with Unleavened Bread. See less
Ingredients
- It is like a grain of mustard seed, which a man took and cast into his garden; and it grew and waxed a great tree; and the fowls of the air lodged in the branches of it. shopping list
- Luke 13:19 shopping list
- 3 large leeks shopping list
- 1 tablespoon red wine vinegar shopping list
- 1-1/4 teaspoons mustard seeds, toasted shopping list
- 2 tablespoons olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- Thoroughly rinse the leeks under running water.
- Trim and cut them crosswise into 1/2 inch-thick slices.
- Bring a stockpot of water to a boil, add the leeks, and cook until very soft, 20 to 25 minutes.
- Drain, then place them in a serving dish and set aside.
- Using a mortar and pestle or an electric spice grinder, finely grind 1 teaspoon of the toasted mustard seeds.
- In a small howl, blend the vinegar and the ground mustard.
- Slowly whisk in the olive oil.
- Season with salt and pepper.
- Spoon this mixture over the leeks.
- Sprinkle with the remaining 1/4 teaspoon whole mustard seeds, and serve at room temperature.
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The Rating
Reviewed by 3 people-
Nice presentation and I love the flavor combination. Thanks for another incredible recipe!
rml
in loved it
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