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Tender Leeks with Basalmic Vinaigrette (Gluten-Free)

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.

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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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