Leeks with Mustard Vinaigrette

2 medium leeks, cleaned and trimmed

1 Tbsp. apple cider vinegar

1 Tbsp. minced mild onion

1 tsp. Dijon mustard (+ a little more if you like mustard)

3 Tbsp. olive oil

Salt and pepper

Optional garnish: 1 peeled hard boiled egg and snipped parsley or cilantro

Cut the leeks into quarters or eighths lengthwise to make long ribbons.

Steam them in a basket, covered, over low boiling water until tender, about 8-10 minutes. Rinse, drain and cool. (Can be refrigerated a day ahead)

Whisk together the vinegar, onion, mustard, olive oil and season with salt and pepper. Refrigerate if not using right away.

To serve, toss the leeks with vinaigrette.

If using garnish, press the egg through a medium sieve to make egg crumbles; sprinkle leeks with the egg and parsley or cilantro.

Note: This salad is also good tossed with fresh greens.

Recipe created or adapted by Liz Talley, Urban Graze

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