Französischer Lauchsalat

Zutaten

• 1 leek
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon apple cider vinegar
• Pinch of fleur de sel
• 1/4 teaspoon Dijon mustard

Zubereitung

1. 1

   Prepare your leek by removing any roots. You want to use only the more tender light green and white parts (The dark green tops that are tough can be used to flavor stocks). Cut the leek in half and slice it lengthwise.

2. 2

   Wash thoroughly the cut leek, making sure to remove any soil between leaves.

3. 3

   Place in your steamer. Cook for about 10 minutes or until tender (time will vary according to thickness).

4. 4

   Once the leek is cooked, transfer it to a serving plate and let it cool down until it reaches room temperature.

5. 5

   In the meantime, in a small bowl prepare the vinaigrette by mixing together the vinegar, olive and optional Dijon mustard.

6. 6

   Pour the vinaigrette over the cooked leek. Sprinkle with fleur de sel. And voilà! Serve cold or at room temperature. Bon appétit!