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  • Jefferson Adams
    Jefferson Adams

    Tender Leeks with Basalmic Vinaigrette (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--Karen and Brad EmersonIngredients:

    • 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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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