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Tender Leeks with Basalmic Vinaigrette (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 01/14/2016 - What to do with leeks besides make soup? This quick, easy recipe delivers tender, tasty leeks with a dash of oil and vinaigrette. It will turn heads and please hungry eaters at your next dinner.
- 12 leeks, trimmed
- ½ cup walnuts, toasted
- ½ cup italian parsley, chopped
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- ¼ cup of walnut oil
- ½ teaspoon salt
- pepper to taste
Cut the dark green tops and stem ends off the leeks, keeping the bases whole.
Cut leeks in half lengthwise and rinse well.
Boil leeks in salted water until tender, about 10 minutes.
Drain and cool in a bowl of salted ice water, then drain and pat dry.
Whisk dijon mustard, balsamic vinegar, salt, and pepper in a bowl.
Whisk in walnut oil and drizzle over the leeks.
Top with chopped toasted walnuts and chopped Italian parsley.
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