1405 SW Vermont St.
Portland OR 97219
United States



Filtering by Tag: leeks

Leek Salad

Sarah West

8 medium leeks
¼ cup white wine vinegar
½ cup olive oil
2 T dijon mustard
salt and pepper
1 hard boiled egg


  1. Trim the tops and the root off the leeks and quarter lengthwise. Slice the quarters into several strips lengthwise leaving about ½ inch at the base. Rinse and soak the leeks in cold water to remove the grit. Remove the leeks from the water and tie into bundles. Cook the leeks gently in chicken stock until just tender. Remove from leeks from the pot, drain, untie strings and cut into two inch lengths.
  2. If you don't have chicken stock on hand, cook some diced potatoes and then use the potato water as the stock for cooking the leeks. Add the warm potato to the salad.