Ingredients

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.

Reviews & Comments 7

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  • mystic_river1 6 years ago
    Thank you Michael! My pleasure,
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    " It was excellent "
    trigger ate it and said...
    These were perfect Joy.
    As usual another great post from Mystyc_River

    Thank you

    Michael
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  • chefmeow 6 years ago
    Very good post. I love leeks and this one is a real winner. Keep up the great work.
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    " It was excellent "
    kimmer ate it and said...
    Very good post JM!
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    " It was excellent "
    bradfordblanco ate it and said...
    Yes! This is a great recipe, simple and tasty. I'm a huge fan of this type of cuisine, having lived in Egypt and Israel in my early 20s. I think I shall post some of my favorite traditional recipes as well.
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    " It was excellent "
    trigger ate it and said...
    A great combination just rite for me
    Thank you I can use this this week.

    Michael
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    " It was excellent "
    vino4dino ate it and said...
    I love leeks and this sounds like a real "earthy" preparation and great for spring and summer. I like serving meals at room temperature during the warm months.
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