By: Bettina – Miami Beach, FL
I saw a recipe for one of my favorite alliums in the world, Leeks, in Clotilde Dusoutier’s The French Market Cookbook the other day that inspired me to make this super simple dish. Took ten minutes start to finish and would be a delicious side-dish for your families or lovely meal for single people like myself.
- 1 leek
- 1 garlic clove
- 1Tbsp olive oil
- salt to taste
- Boil water with steamer basket.
- Cut leek into lengthwise ribbons, about 1/4 to 1/2 inch wide, place in boiling steamer for 6 minutes.
- Chop garlic.
- Take leeks out, put in a bowl, stiry in chopped garlic and olive oil. Salt to taste and serve.
* You can also mix the leeks with any sauce you desire. Dusoutier recommends a classic French vinaigrette of red wine vinegar, mustard and olive oil. This is also a delicious dish cold and holds easily in the fridge if you want to make it ahead of time.